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Secret Sauce: What's New On The Palm Beach Food Scene

Elizabeth Harper | April 7, 2021 | Food & Drink Feature Migration

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
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,

New executive chef Dieter Samijn
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
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
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,

Executive chef Pascal Sanchez
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
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,

Chef Adabis Castro
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

Le Bilboquet Palm Beach feels like a tropical oasis
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