First Look at Miami’s Newest French Restaurant Claudie | Eater Miami
"The founder and CEO drew direct inspiration from the South of France where he grew up in Mougins: "Mougins is a remarkable place," he says, "Celebrated for its seamless blend of artistry and Michelin-starred cuisine while epitomizing a way of life centered on slow living, effortless sophistication, and an inherent appreciation for beauty and culture." Opening Friday, February 7 at 1101 Brickell Avenue, the new Brickell restaurant was designed by OV & Co. and Lazaro Rosa-Violán using natural materials like wicker, wood, clay, and stone to evoke a South-of-France vibe, with Picasso-esque paintings, whimsical pottery and aquatic drawings on the walls and a massive terrace fountain inspired by timeless French jewelry designs (the founder laughed when asked how they were going to keep customers out of the fountain). "We definitely pushed the envelope," says the founder, "We characterize this restaurant as our most high-end product of all our existing brands." The group's partner and chief brand officer adds, "I feel like the common thread is the service and the quality of the experience we aim to provide. The branding is strongly developed in the Claudie venue, from the salt jar and olive oil that live on the tables to the plates we designed, every detail has been pushed one step further." Riviera Dining Group’s head of culinary, chef Michaël Michaelidis, crafted a menu rooted in Mediterranean and French bistronomy; as the founder notes, "The culinary program starts with the freshness of the ingredients... Because typically, in the South of France, you go shopping at the market for only the freshest product." Menu highlights include various seafood towers, table-side gazpacho, a soft egg with caviar, lobster linguine, a wagyu porterhouse and other luxe preparations — specifically called out are a lobster pasta with 1.5 pounds of Maine lobster in a bisque sauce and a truffle "toupie" macaroni with truffles, ham, and comté cheese. "I like to highlight the egg caviar," says the partner, "I think both in terms of presentation and terms of taste, it should be a definite try." Describing the overall approach, the founder says, "When you have an experience, you’ll realize it’s authentic. It’s authentic, but revisited. Mediterranean French. We start with a base that you can find in the South of France, and we either elevate it or twist it, to make it ours." The venue will be open Wednesday–Thursday 6:00 p.m.–1:00 a.m. and Friday–Sunday 5:30 p.m.–2:00 a.m." - Erin Perkins
