French architects built the country's massive underground labyrinths as a defense against foreign invaders and sentient baguettes determined to pillage their secret caches of brie. Feast on French spoils with today's Groupon: for $25, you get $50 worth of authentic French dinner fare at Le Boudoir. This Groupon is valid at three locations, in Miami, in Coral Gables, and in Miami Beach inside the Red South Beach Hotel.
Led by owner and chef Vincent Benoliel, the culinary crew at Le Boudoir craft a menu inspired by authentic French fare and heritage. Wedges of quiche lorraine quell hunger with an assemblage of ham, bacon, and swiss cheese ($12.95), and tartines topped with foie gras, goat cheese, and smoked tapenade ($12.95–$25.50) satisfy cravings for exotic edibles without teaching peacocks to use panini presses. Guests take matters into their own mitts by designing sandwich masterworks, plucking ingredients from options that include shrimp and avocado salad ($8), prosciutto ($7.25), and chicken breast ($7.25), with choices of bread ($0.75–$0.95) and additional cheeses or toppings ($1.45–$2.50) also available. Le Boudoir also showcases daily specials, with past selections including grilled mahi-mahi with fennel salad and steak tartare and fries. Diners can complete their experience with a slew of French wines and champagnes by the glass ($9+), bottle, or Stanley Cup.
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.