In light of his latest three-Michelin-star accomplishment, chef James Friedberg chats on The Bastion Collection’s latest accolades and its significance for the city of Miami.
The cuisine at L’Atelier is complex and delicate, utilizing seasonal ingredients. PHOTO BY KATIE JUNE BURTON
Carrying on the legacy of the late great Joël Robuchon—who is currently decorated with an astounding 31 total Michelin stars following his passing—Miami’s L’Atelier de Joël Robuchon’s and Le Jardinier’s executive chef James Friedberg holds his responsibility to the lauded restaurant group with great honor. And his tireless and consistent culinary excellence has finally been recognized by the prestigious Michelin Guide as it touched down for the first time in Miami this spring. Receiving the coveted two-star award (worth the detour, has something exceptional to offer) for L’Atelier de Joël Robuchon and one star for its sister concept Le Jardinier, all eyes are on the Miami Design District eateries. From its exceptional rotating tasting menus that place emphasis on local ingredients to its consistent and excellent service, Friedberg and his team help propel the Miami culinary scene, bringing long-desired attention to its restaurants and chefs that it deserves. We chat with him on the recent awards, what it means for the city and learn his chef secrets to success.
The cuisine at L’Atelier de Joël Robuchon received an extraordinary nod from the Michelin Guide by receiving two stars. FOOD PHOTO BY KATIE JUNE BURTON
Congratulations on your three total Michelin stars! How do you feel the Michelin honor will impact the city of Miami as a whole, as well as your restaurants? Have you already witnessed a change?
Thank you! We are so thrilled. We have already seen an influx of new dining enthusiasts in both of our restaurants, L’Atelier de Joël Robuchon and Le Jardinier, of The Bastion Collection. The Michelin Guide’s designation of Miami as a culinary destination will transform the city’s food scene, bring to life a more prestigious atmosphere and increase competition between all restaurants.
Chef James Friedberg. PORTRAIT COURTESY OF THE BASTION COLLECTION
What is the key to consistency that L’Atelier and Le Jardinier achieve so beautifully in all their dishes?
We work hard to develop solid recipes and train our team to execute those dishes perfectly. Adding new menu items together is a significant endeavor that requires substantial development and recipe testing. Once an item makes it onto the menu, consistent supervision and coaching is key.
How do you view the culinary landscape of Miami as a whole? Do you feel it compares with some of the country’s best culinary cities on a competitive level?
In my opinion, Miami’s culinary scene is still in the very early stages of development. The Michelin Guide will attract superior talent and breed a new class of chefs. I believe the potential of Miami’s culinary landscape has just begun, and it’s very exciting to be here and see what the future holds.
The cuisine at L’Atelier de Joël Robuchon received an extraordinary nod from the Michelin Guide by receiving two stars. FOOD PHOTO BY KATIE JUNE BURTON
For someone visiting the restaurants for the first time, what would you tell them to order?
When dining at L’Atelier or Le Jardinier, I recommend choosing either one of our tasting menus. This allows guests to sit back and enjoy the full dining experience—tasting small bites through a variety of dishes and ingredients.
What is your best chef secret?
As a chef, I rely heavily on classic flavors. There are plenty of ways to be creative on a plate, but if the flavors are too foreign, the diner won’t connect with the dish. First make it delicious, then make it your own.
151 NE 41st St., Miami, latelier-miami.com; lejardinier-miami.com
Photography by: Photo By: Katie June Burton
