The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Philippe Ruiz is Executive Chef of Palme d'Or and Cascade restaurants, both located in Miami's historic Biltmore Hotel.
Ruiz, a native Frenchman, joined the Biltmore in July 1999 as Chef de Cuisine of its signature restaurant Palme d'Or, where he has received the highest accolades for his ingenious interpretation of French nouvelle cuisine.Ruiz’s position at the helm of Palme d'...
Ruiz, a native Frenchman, joined the Biltmore in July 1999 as Chef de Cuisine of its signature restaurant Palme d'Or, where he has received the highest accolades for his ingenious interpretation of French nouvelle cuisine.Ruiz’s position at the helm of Palme d'Or elevated the restaurant’s ratings to the highest echelon of South Florida’s dining scene. The Miami Herald, which has twice rated Palme d’Or as “exceptional,” describes Ruiz’s fare as “sublime-distinctive, creative in its unique way of being classic and modern all at once.” The Zagat guide for 2008 honored Palme d’Or with its highest ratings- extraordinary to perfection. “Life never felt so good at this elegant venue with superb new French fare.” Florida Trend Magazine crowned Palme d’Or with its Golden Spoon Award in 2007 as "One of the Best French restaurants in the state of Florida”. In 2006, the government of France honored Philippe Ruiz with the title of Chevalier de l’Ordre Du Mérite Agricole. The award, first established in 1883, recognizes the “continued and significant contribution to the quality, advancement and success of the agricultural and food sectors.” Ruiz began his culinary training at the age of 14 at the Hotel School in Bonneville, France. There, Ruiz earned such triumphant certificates of accomplishment as the Yves Thuries Trophée and La Poularde d'Or from the illustrious Master Chef Georges Blanc, who recognized Ruiz as one of France's foremost young culinary prodigies. Ruiz went on to build his professional repertoire with stints at Two-Michelin-Star Château de Divonne in Divonne-les-Bains, France; at Two-Michelin-Star Le Chat Botté at the Hôtel Beau Rivage in Geneva, Switzerland; and at Le Vieux Moulin, a Two-Michelin-Star property, also in Geneva. Ruiz’s talent took him overseas to the Caribbean, where he was Chef de Cuisine in St. Martin’s renowned La Samanna resort prior to joining the Biltmore in 1999.