Mathias Gervais and his team at the Beard House
Crispy Langoustine en Papillote with Basil and Parsley Coulis
Les Cônes > Avocado Mousse, Hamachi, Chive, and Key Lime Zest Cones
Aubergine Tartlets with Smoked Eggplant Caviar, Petite Jardinière Crisps, and Cumin-Scented Croutons
e Caviar > Layers of Dungeness Crab, Fine Lobster Jelly, Crème Fraîche, and Russian Osetra Karat Amber Caviar
Cannelloni with Maine Scallops, Seaweed Butter, Eggs Mimosa, Chives, 24-Month-Aged Parmigiano-Reggiano Emulsion, Lardo di Colonnata, and Truffles
Pan-Seared Big-Eye Tuna with Bell Peppers, Capers, Tomato Confit, Preserved Lemon, Onion Rings, Tuna Jus, Piment d’Espelette, and Summer Fines Herbes
Slow-Braised Wagyu Beef Cheeks with Seasonal Garden Vegetables, Chickpeas, Taggiasca Olives, Croquant Sauvignon, and Pensato Citrino Oil
Pecan-Infused Orgeat with Baileys Irish Cream and Almond Foam
Baba au Rum with Brioche Punch, Crème Madame, and Saint James Rum
Dinner

South Beach Sophisticate

Mathias Gervais

The Setai, Miami Beach, FL

For this spectacular dinner, chef Mathias Gervais has designed a menu that reflects his personal culinary journey, which spans from his native Provence and training at Michelin-starred restaurants throughout France and Italy to his current role as the executive chef at the ultra-luxurious Setai hotel in Miami’s South Beach.

Event photos by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Crispy Langoustine en Papillote with Basil and Parsley Coulis
    • Les Cônes > Avocado Mousse, Hamachi, Chive, and Key Lime Zest Cones
    • Aubergine Tartlets with Smoked Eggplant Caviar, Petite Jardinière Crisps, and Cumin-Scented Croutons 
    • Champagne Pommery Apanage Brut Rosé NV
  • Dinner

    • Le Caviar > Layers of Dungeness Crab, Fine Lobster Jelly, Crème Fraîche, and Russian Osetra Karat Amber Caviar 
    • Champagne Pommery Apanage Brut NV
    • Cannelloni with Maine Scallops, Seaweed Butter, Eggs Mimosa, Chives, 24-Month-Aged Parmigiano-Reggiano Emulsion, Lardo di Colonnata, and Truffles 
    • Pala Stellato Vermentino 2011
    • Pan-Seared Big-Eye Tuna with Bell Peppers, Capers, Tomato Confit, Preserved Lemon, Onion Rings, Tuna Jus, Piment d’Espelette, and Summer Fines Herbes
    • Vincent Girardin Les Vieilles Vignes Gevrey-Chambertin 2010
    • Slow-Braised Wagyu Beef Cheeks with Seasonal Garden Vegetables, Chickpeas, Taggiasca Olives, Croquant Sauvignon, and Pensato Citrino Oil
    • Tolaini Valdisanti 2008
    • Pecan-Infused Orgeat with Baileys Irish Cream and Almond Foam
    • Baba au Rum with Brioche Punch, Crème Madame, and Saint James Rum
    • The Rare Wine Co. Historic Series Boston Bual Special Reserve Madeira NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 06.04.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
1
2
3
4
5
6
7
 
Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
8
9
10
11
12
13
14
 
New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
15
16
17
18
19
20
21
 
 
Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
22
23
24
25
26
27
28
Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
29
30
31
1
2
3
4
Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam