Maison dAzurs Stephan Fortier has resurfaced with an ambitious culinary concept that one-ups South Beachs snootiest spots. Not only is each of its 20 tables reserved for one party per night, but the Mediterranean menus eye-bulging prices reflect his meticulous research in sourcing crme de la crme ingredients from around the globe: milk-fed veal chops from the same Pennsylvania farm patronized by Alain Ducasse; cerulean blue lobster that occurs 1 in every 2 million and A5 grade Kobe beef with level 10 marbling. Humble mash potatoes receive the royal treatment with a complex, secret recipe, while Valrhona chocolate mousse delivers superior richness and surprise crunch. Couples should request the owners table in the garden.
- 210 23 Street,tel:786.216.7230
Maison dAzurs Stephan Fortier has resurfaced with an ambitious culinary concept that one-ups South Beachs snootiest spots. Not only is each of its 20 tables reserved for one party per night, but the Mediterranean menus eye-bulging prices reflect his meticulous research in sourcing crme de la crme ingredients from around the globe: milk-fed veal chops from the same Pennsylvania farm patronized by Alain Ducasse; cerulean blue lobster that occurs 1 in every 2 million and A5 grade Kobe beef with level 10 marbling. Humble mash potatoes receive the royal treatment with a complex, secret recipe, while Valrhona chocolate mousse delivers superior richness and surprise crunch. Couples should request the owners table in the garden.
210 23 Street,786.216.7230,toscamiami.comMaison dAzurs Stephan Fortier has resurfaced with an ambitious culinary concept that one-ups South Beachs snootiest spots. Not only is each of its 20 tables reserved for one party per night, but the Mediterranean menus eye-bulging prices reflect his meticulous research in sourcing crme de la crme ingredients from around the globe: milk-fed veal chops from the same Pennsylvania farm patronized by Alain Ducasse; cerulean blue lobster that occurs 1 in every 2 million and A5 grade Kobe beef with level 10 marbling. Humble mash potatoes receive the royal treatment with a complex, secret recipe, while Valrhona chocolate mousse delivers superior richness and surprise crunch. Couples should request the owners table in the garden.
210 23 Street,786.216.7230,toscamiami.comMaison dAzurs Stephan Fortier has resurfaced with an ambitious culinary concept that one-ups South Beachs snootiest spots. Not only is each of its 20 tables reserved for one party per night, but the Mediterranean menus eye-bulging prices reflect his meticulous research in sourcing crme de la crme ingredients from around the globe: milk-fed veal chops from the same Pennsylvania farm patronized by Alain Ducasse; cerulean blue lobster that occurs 1 in every 2 million and A5 grade Kobe beef with level 10 marbling. Humble mash potatoes receive the royal treatment with a complex, secret recipe, while Valrhona chocolate mousse delivers superior richness and surprise crunch. Couples should request the owners table in the garden.
210 23 Street,786.216.7230,toscamiami.com
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