Biltmore Fêtes 90 Years with Luxe Nine-Course Menu at Palme d’Or

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Palme Scallops 2

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.

 

First Course

Le Crabe Royal D’Alaska

King Crab, Carrots, English Peas, Cipollini Onions, Grissini

Second Course

L’Oursin Et Langoustine

Sea Urchin Custard, Poached Langoustine, Golden Osetra Caviar, Granny Smith Apple Gelee

Third Course

Le Poulpe Et  L’Escargots de Bourgogne

Spanish Octopus, Burgundy Snails, Wild Mushroom, Spring Onions Emulsion

Fourth Course

Foie Gras Poele

Seared Foie Gras, Strawberries, Madeleine, Duck Jus, Elderberry Emulsion

Fifth Course

Le Cabillaud D’Alaska

Alaskan Black Cod Poached in Coconut Milk, Sweet Potato Degustation, Curry Sauce 

Sixth Course

La Caille

Quail, Tri-Colored Cauliflower, Quail Egg, Dates, Quail Jus

Seventh Course

Le Citron

Citron Cream, Lemoncello, Meringue, Lime Tequila Sorbet

Eighth Course

La Degustation de Chocolats Valrhona

Caramelia and Dulcey Valrhona Chocolate Tasting

Ninth Course

Petit Fours Cart

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