About this business

  • Cuisine
    French, Cafe, Bistro, Continental, European
  • Meals
    Lunch
  • Website
    lagouluebalharbour.com
  • Price
    $$$$$
  • Cuisine
    French, Cafe, Bistro, Continental, European
  • Meals
    Lunch
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Valet
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    Yes
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Show Less

The Gist

What some people are buzzing about:

Tips

Richard J.
Verified
Report | a year ago
We had a terrific dinner as always.
petronella k.
Verified
Report | a year ago
Great place for Lunch& Dinner,
Carmen F.
Verified
Report | a year ago
Add more chicken dishes for the healthier eating people...
ann r.
Verified
Report | a year ago
Everything was great
michael w.
Verified
Report | a year ago
Very recommendable
anthony g.
Verified
Report | a year ago
Our waitress Alina provided excellent service and helped us through the extensive menu to good choices
joana b.
Verified
Report | a year ago
One of my fav restaurants
Michelle H.
Verified
Report | a year ago
Quality food and service. 5 star!
Geraldine C.
Verified
Report | 2 years ago
Loved it
Sara L.
Verified
Report | 2 years ago
wine by the glass could have more options in the $8-$10 range.
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From Our Editors

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.