From new chefs to highly anticipated restaurant openings, Palm Beach’s food scene is abuzz. And we got the culinary scoop from three of the hottest toques in town.
The bar inside Café Boulud’s dining room
With executive chef Dieter Samijn now helming Café Boulud’s kitchen, Palm Beachers are in for a treat. An alum of New York’s Bar Boulud, this Belgian native has recently arrived in town—knives sharpened, chef’s whites starched and ready for action. 301 Australian Ave., Palm Beach, cafeboulud.com
New executive chef Dieter Samijn
First cooking memory… My grandmother cooked green beans like no one else; just crisp enough, with plenty of onions that were cooked in good butter until they became sweet.
Go-to comfort food… rotisserie or roasted chicken with potato croquettes and apples—it’s like a Sunday night at home.
Favorite ingredient… wild sea bass, grilled whole or in salt crust, either in the fillet or on the skin
The restaurant’s paradisiacal courtyard
Spring menu item you can’t wait to serve… white asparagus! I come from Belgium, where it is a normal vegetable.
Most memorable meal… L’Ambroisie in Paris
Late-night snack… I’m a burger guy.
Café Boulud’s standout dish… the sea bass in potato crust with red wine sauce. This is a dish that is not on our menu now, but will be back on it soon.
The ultimate culinary indulgence… I love vanilla ice cream, any time, any day.
La Goulue’s dining room
Newcomer La Goulue has already wowed locals, but this New York transplant isn’t done yet. With a Michelin-starred CV that counts stints in France and London, newly appointed executive chef Pascal Sanchez brings his technical prowess to this in-demand spot. 288 S. County Road, Palm Beach, lagouluepalmbeach.com
Executive chef Pascal Sanchez
First cooking memory… helping my mom cook at home. She is a true ‘cordon bleu,’ meaning her cooking was truly excellent in every way.
Hardest recipe to master… lièvre à la royale
Cooking idol… Anthony Bourdain. He was a visionary, a great chef and so much fun as a person.
Cuisine you’d like to explore… definitely Japanese
Spring menu item you can’t wait to serve… apricots, berries and little green vegetables
Most memorable meal… summer 2008 in France at Michel Bras’ three-Michelin-starred restaurant in Laguiole
La Goulue’s standout dish… le souffle au fromage, La Goulue’s signature dish since 1972
Ultimate indulgence… making sauces
Cocktails are served at Le Bilboquet
The wait is over! Now open on Via Encantada, this see-and-be-seen New York spot has finally migrated south. Putting his spin on the iconic menu, chef Adabis Castro brings a taste of Provence to Palm Beach. 245A Worth Ave., Palm Beach, lebilboquetpb.com
Chef Adabis Castro
First cooking memory… cooking stewed okra with my great-grandmother
Go-to comfort food… poulet roti with pomme puree and a simple jus
Favorite ingredient… artichokes
Hardest recipe to master… the perfect sauce, beurre rouge
Cooking idol… chef Alain Ducasse
Cuisine you’d like to explore… Native Central American cuisine
Spring menu item you can’t wait to serve… white asparagus
Most memorable meal… a birthday celebration at restaurant Daniel [in New York]
Late-night snack… foie gras tartine on brioche
Le Bilboquet’s standout dish… veal citron, in my opinion
Ultimate indulgence… lots of white truffles
The restaurant feels like a tropical oasis
Photography by: Photos: By Noah Fecks; by Shea Christine Photography; by Will Fritz; courtesy of Cafe Boulud; courtesy of Le Bilboquet
