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Best French Restaurant Miami 2009 - Pascal's on Ponce

Pascal\'s on Ponce

Pascal's on Ponce

2611 Ponce de Leon Blvd.

Coral Gables, FL 33134

305-444-2024

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It was nearly a decade ago when Pascal Oudin opened his eponymous 55-seat restaurant. This is noteworthy because it began the trend of Miami's top chefs leaving big-money establishments to start modest places of their own. The restaurant is also noteworthy because Oudin, from Bourbon Lancy, France, is an unquestionably gifted chef. Using classic French technique gleaned from years of working under masters such as Alain Ducasse, Roger Verge, and Jean-Louis Palladin, he artfully creates light, fresh fare such as creamy lobster bisque with corn flan and tarragon, twice-baked Gruyère cheese soufflé, and duck dolce forte with pears, fingerling potatoes, and Savoy cabbage (entrées are in the $30 range). Well-priced bottles are on the wine list, white linens and delicate flowers are on the tables, the waitstaff is on the ball, and if you've never eaten at Pascal's on Ponce, you should get right on over there for lunch or dinner (open until 10 p.m. weeknights and an hour later on weekends).

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1 comments
EX-Patriot
EX-Patriot

If you enjoy eating gourmet cuisine that has been flavored by French saliva then this is the spot for you. While waiting for the restroom sneak a glimpse through the small window opening by the kitchen door and your bound to see a finger or two find its way from the chef's mouth into the sauce / vinaigrette that is about to be dressed over your plate of food. Delish! The most recent health inspection cited the lack of sanitary measures since no gloves or hairnets are used to prevent contamination. One other thing... all the delicious stock's (beef & chicken) used to prepare almost every dish are left in a large simmering pot outside, UNCOVERED, for at least an hour on the gravel floor allowing it to cool before skimming the rendered fats from the surface...YUM!Take this to heart it is the truth & just the tip of the iceberg. I don't know how but I worked there for 1 1/2 years...

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