French Dinner for Two or More, or Four or More at La Goulue (Up to 55% Off)

Bal Harbour

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In a Nutshell

Oak, tin, brass, and leather make up the Old World-style interior of this French bistro, which serves duck confit and seafood linguine

The Fine Print

Expires Oct 31st, 2013. Limit 3 per person. Limit 1 per table. Valid only for option purchased. Dine-in only. Valid for dinner only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The French have given the United States many tremendous gifts, such as the Statue of Liberty and the current Statue of Liberty, which subdued the first one after lightning made it evil. Befriend an entire nation with this Groupon.

Choose Between Two Options

  • $25 for $50 worth of dinner for two or more
  • $45 for $100 worth of dinner for four or more

The menu includes starters such as a charcuterie plate of saucisson, pate de champagne, and duck mousse ($14.50), and a vegan plate of quinoa salad, hummus, eggplant “caviar,” and guacamole ($15). Seafood linguine tops tomato-dressed pasta with mussels, clams, shrimp, and mahi-mahi ($18.50), and homemade duck confit is served with lentil salad ($29).

La Goulue

The air has cooled by the time diners stroll onto La Goulue's palm-tree-shaded terrace, their arms laden with shopping bags from the surrounding boutiques and fine jewelers of the chic Bal Harbor Shops. Waiters dart forward, jotting down orders for French wines and sparkling champagnes before heading into the breezy dining room. They sweep past pristine white cloth tables and elegant brown leather banquets before relaying orders to the bartenders behind the 20-foot imported pewter bar.

Tucked away in the kitchen of this bright Parisian bistro, chef Jean Pierre Petit is hard at work. He folds organic produce, premium meats, and fresh fish into traditional French dishes, from buttery escargot to pan-fried trout amandine to homemade duck confit. The skilled chef whips a parmesan and gruyere soufflé that was praised on Food Network's The Best Thing I Ever Ate for it's "light-as-air texture." For dessert, he drizzles crepes in lavish toppings of dulce de leche, Grand Marnier, and liquefied unicorn horns.

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