By: Paige Mastrandrea By: Paige Mastrandrea | November 28, 2023 | Food & Drink, Eat, Drink, Apple News, Food & Drink News Latest, food,
Michelin-starred chef Thomas Keller dishes on his latest South Florida opening, Bouchon.
PHOTO BY DEBORAH JONES
As the only American-born chef with multiple three-star ratings from the esteemed Michelin Guide, chef Thomas Keller is regarded as one of the world’s great chefs. He’s brought his skilled craft to eateries around the country, from the West Coast to New York and, most recently, South Florida. Following the opening of his Surfside restaurant, The Surf Club Restaurant in 2018, Keller recently opened his second South Florida dining destination in Coral Gables. Nestled within the historic La Palma building, which was renovated and revived, Keller debuts Bouchon to Miami, serving up exquisite French cuisine in a warm and inviting space. We chatted with the culinary mastermind to learn more about the recent opening and why it’s the perfect fit for its new home. 2101 Galiano St, Coral Gables, Website
Why was Coral Gables the right fit for the Miami iteration of Bouchon?
There are two reasons—number one, it’s the community. I wanted Bouchon to be in a place where there were families, and the University of Miami is nearby, which has a significant population of young people. Second, Coral Gables is historic in many ways. Specifically, its building, La Palma, is a landmark building. We wanted to be part of the resurgence of the building, bringing it back to its prominence and having it serve as a gathering place for the community.
What’s the most challenging aspect when bringing an existing concept to a new city?
The essential elements are getting the design right, building the team, ensuring the food is excellent, sourcing the right ingredients and getting our wine list right. We want to make sure we accurately represent France in all of these elements, specifically the design serving as a classic Parisian bistro; making sure we have the highest quality ingredients to serve approachable yet exquisite French cuisine; and a wine list that represents both France and America. Additionally, the community is paramount once again—ensuring we share our spirit of generosity with the community.
Tell us a bit about the menu. What are some of the highlights?
We want to do things that make people want to come back. It’s not meant to be a fine dining restaurant or a progressive restaurant with new techniques and surprises. The purpose of Bouchon is to make you feel comfortable. The food there has great reference points, such as roast chicken and steak, pieces of fish, soup, great salads, and a wonderful lemon tart for dessert. They’re meant to nurture you in different ways.
What drew you to South Florida?
I’m originally from Palm Beach, and now that South Florida has continued to grow in the culinary scene, there’s becoming more opportunity to bring concepts down here. But what draws me to a project is the story behind the location and its history. History is significant in both South Florida locations at The Surf Club and La Palma.
Photography by: Photo By: Deborah Jones