Sure, spice is nice, but what if you could get a nine-course option instead of three? Well, you can. To celebrate the Biltmore’s 90th anniversary, the Palme d’Or is offering a knock-your-socks-off nine-course menu as a decidedly more luxe alternative to the three-course Miami Spice menu, which of course they have too.
The meal is expertly prepared by their Executive Chef, Gregory Pugin, who hails from Tarbes, which is located in the gastronomic wonder that is Southwest France. Pugin (and the restaurant) is Michelin-ready and gets everything right, starting from sizing course portions, to their signature brioche as well as the four different breads that range from olive to bacon-flavored that come out with various courses.
Given the classical fine dining environment and the seriousness of the cuisine, Pugin’s playful takes on traditional dishes is somewhat unexpected. Take, for example, the Palme Scallops (pictured above) that he serves with a fresh baked corn muffin with chives, and caramel pop corn. It is delicious and unlike anything diners have ever had. Thoughtful touches like this abound. For example, after two different desserts, miniature ice cream cones close the meal making a subtle departure from the expected indeed.
Le Crabe Royal D’Alaska
King Crab, Carrots, English Peas, Cipollini Onions, Grissini
L’Oursin Et Langoustine
Sea Urchin Custard, Poached Langoustine, Golden Osetra Caviar, Granny Smith Apple Gelee
Le Poulpe Et L’Escargots de Bourgogne
Spanish Octopus, Burgundy Snails, Wild Mushroom, Spring Onions Emulsion
Foie Gras Poele
Seared Foie Gras, Strawberries, Madeleine, Duck Jus, Elderberry Emulsion
Le Cabillaud D’Alaska
Alaskan Black Cod Poached in Coconut Milk, Sweet Potato Degustation, Curry Sauce
Quail, Tri-Colored Cauliflower, Quail Egg, Dates, Quail Jus
Citron Cream, Lemoncello, Meringue, Lime Tequila Sorbet
La Degustation de Chocolats Valrhona
Caramelia and Dulcey Valrhona Chocolate Tasting
Petit Fours Cart