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Brasserie Central

Coral Gables

Overview

Clams are very flavorful, so it doesn’t take much to make a good dish out if them. For the appetizer, I wanted to make clams but to keep the dish light with a spark of garlic to go with the beer. Then, I added a splash of white wine and tomato confit…and voila. The gambas needed a little support regarding taste and to hold them on the plate, so I steamed them with a bouquet garnis and bouillabaisse jus, which adds some spice and a nice Mediterranean touch.

Available: Dinner

Chef

Chef Alex Fenot

Price

$39/pp

Menu

Clams Marinière and Tomato Confit

Clams seared in white wine with garlic, shallots, parsley, and tomato confit.

Gambas Bouillabaisse

Steamed jumbo shrimp cooked with steamed potatoes in a bouillabaisse jus.

320 San Lorenzo Ave.

Coral Gables, FL 33146