La Riviera, the other culinary experience
eToile: Mr. Bonvoisin, can you present yourself to our readers and give them some characteristics of the establishment you direct, La Riviera?
Maxime Bonvoisin: La Riviera is the only restaurant in the Sofitel of Miami, located on Blue Lagoon close to Coral Gables for the past 25 years. Our chef, Julien Falzoi, originally from Marseille, proposes a Mediterranean inspired cuisine from his childhood combined with local flavors.
Also found on our menu are typical French dishes such as «homemade» foie gras, or aumonieres of fresh goat cheese or a rack of lamb served with a Boursin polenta.
Our wine menu is composed of a large selection of wines from all over the world, which is also found in many French classics like Pauillac, Margaux, St. Emilion, Chateauneuf du Pape, Pommard, Savigny les Beaunes, Chablis 1er Cru or Puligny Montrachet…
Our restaurant offers a gorgeous terrace overlooking the garden of the hotel and the Blue Lagoon, an ideal panorama to admire the sunsets!
eToile: Why did you choose to participate in "French Spice" during "French Week Miami" 2012?
Maxime Bonvoisin: The Sofitel and the French- American Chamber of Commerce (FACC) of Miami have been associated for many years with the goal of promoting the French culture and its heritage, thus it is natural that La Riviera participates in "French Spice" after its launch 3 years ago.
eToile: What are the menus as well as the wines that you will provide from the 1st to the 30th of November ?
Maxime Bonvoisin: Our lunch menu consists of a main dish plus typical side dishes of French cuisine.
To start, guests will have the choice between a traditional French onion soup or a niçoise salad and then they will be able to opt for a sole meunière accompanied by a chickpea stew or a chicken cutlet served with pesto sauce and penne pasta.
Our dinner menu is a lot more elaborated with specialties such as our endives salad and small, roasted, Granny Smith apples, this salad is garnished with blue cheese.
The main dish is a marinated rack of beef accompanied by mashed potatoes. And for dessert, a creme brulee with Tahitian vanilla.
eToile: What would you recommend as a particular dish with a specific wine to accompany it?
Maxime Bonvoisin: Among all these choices, if there is a dish to remember it is, without a doubt, our "Seafood Provencal". It is a local version of the Marseillaise bouillabaisse, which includes mahi mahi, mussels, shrimp and fennel ...
It is all cooked and served together for an explosion of flavors.
With a glass of Sancerre, this is the perfect example of what our country does best!
La Riviera celebrates also Beaujolais Nouveau- For registrations: email@example.com
5800 Blue Lagoon Drive
(305) 264-4888 http://www.larivieramiami.com/
Visit www.frenchspicemiami.com to see all other "French Spice" participating restaurants!
To discover other events that form part of "French Week Miami" 2012* visit: www.frenchweekmiami.org
* "French Week Miami" was created by the French- American Chamber of Commerce and organized in partnership with the Consulate General of France in Miami
Article published Nov. 15, 2012.