Maison Gourmet's culinary artists channel French cooking techniques to craft cuisine cataloged on an extensive menu. Saturday and Sunday brunch rewards early-rising appetites with delectables such as Maison's omelet stuffed with ham, mushrooms, and swiss cheese ($7). Limber chomping muscles with sweet and savory crêpes, or munch on meal-prefacing portions of ham and cheese croissants ($3.95). A glass of Cotes de Rhone red wine from France pairs well with escargots en persillade ($10.95)—snails under a blanket of garlic-parsley sauce—and hearty helpings of beef bourguignon ($15.95) erase hunger pangs faster than the speed of light: 28 mph. Postmeal cool downs begin with crème brûlée, rich custard cream cloaked in a layer of crispy, warm caramel that sneaks into mouths to goose unsuspecting sweet teeth ($6.95).
With the deft hands of a veteran baker, Vincent Benoliel keenly measures almonds, eggs, and sugar, because accuracy is essential when making macarons. The ephemeral sweets come in a rainbow of colors and might taste of chocolate, rose petal, or lemon, but every single one has that je ne sais quoi of a macaron made by a native Frenchman. Vincent grew up in France's ubiquitous restaurant industry, ascending to the rank of sous chef in a Parisian brasserie when he was only 18. In 2005, he brought the richness of French cuisine to South Florida by importing the Eiffel Tower in 3-pound chunks and by opening Le Boudoir in Miami. His handiwork includes delicacies such as escargot, steak tartare, and fresh pastries.
Enjoy a meal on the go at BannaStrow's, where the chefs work their magic in front of your anticipatory pupils and breakfast is served all day. Start by selecting a crepe, wrep (wrapped crepe), or salad as your edible canvas. Then, throw down your choice of four fresh veggies, a refreshing dressing, and one highly pleasing cheese to complete your creation ($5.95). If for some reason you hit a creperie block, feel free to enjoy any signature item, including good morning breakfast crepes (eggs, mozzarella, cheese, and ham; $3.99), a sweet crepe (strudel supreme with cinnamon apples, caramel sauce, and vanilla ice cream; $6.15), or classic California salads (spring mixed lettuce, tomatoes, croutons, raisins, parmesan, and olive oil; $4.35). By the time your food's prepped, your eyes will have already basted your face in tears of joy and hunger.
Put a beret on your tongue and a song in your heart with today's Francophilic deal: $10 gets you $20 worth of savory and sweet crêpes at Crêpe Connection Café. The cozy, unassuming little storefront café specializes in making tasty, paper-thin pancakes; wrapping them around fresh, organic veggies, meat, or berries; and serving them in an intimate space filled with snapshots of the Eiffel Tower, van Gogh prints, and this hand-turkey I traced for you.Follow @Groupon_Says on Twitter.
Le Café Bistro treats Francophile tastes with classic French dishes served in an eclectic, cozy atmosphere. Diners can choose from a slew of starters populating the varied bistro menu. Begin with authentic escargot ($7), or savor the french onion soup topped with a baked cheese-and-bread beret ($5). Classics, such as croque-monsieur sandwiches ($7), rib-eye steak with crispy frites ($15), and succulent braised-beef bourguignon served with mashed potatoes and rice ($14), give this spot a je ne sais quoi that's particularly difficult to describe. Crack through the caramelized sugar crust of a vanilla-bean crème brûlée ($5) while sipping a beverage from the drink menu, which touts various wines, beer options, and Segafredo coffee and tea.
Chef Willy Hernandez is an international man through and through—and the evidence can be tasted at Zielo Restaurant. His Dominican Republic heritage presents itself in the Caribbean-steeped trio ceviche, with shrimp, whitefish, and coconut-ginger tuna, or the ahi tuna tartare, served over a plantain nest. But influences from Asia, Italy, and France weave their way into the dinner entrees, resulting in such dishes as truffle-infused risotto. And the time Chef Hernandez spent in New York while training in the William's Culinary Institute also gets some face time with the cowboy ribeye and rack of lamb dressed in mustard sauce.
Guests pair this culinary voyage with sips of wines curated by general manager Ervin Machado, a sommelier and wine judge. The deep red of a Louis Martini cabernet sauvignon or Charles Krug pinot noir pops amid the predominantly ivory color scheme, joining the russet tones of the leather-bound volumes upon backlit bookshelves. Calculated swathes of cobalt add another dimension throughout the restaurant, resurfacing on water glasses, lampshades, the front of the bar, and the faces of those competing in breath-holding competitions.