A taste of Miami
As culinary director at The Bastion Collection, Chef Alain Verzeroli oversees multiple restaurants across four cities including L’Atelier de Joël Robuchon in Miami and Le Jardinier in New York, Houston, Miami, and Geneva, Switzerland.
Iconic recently caught up with the globe-trotting Parisian native to learn more about Le Jardinier, which is the French word for “gardener.”
Can you tell us a little bit about Le Jardinier Miami?
One Michelin-starred Le Jardinier is an approachable yet refined French restaurant known for its local ingredients, sustainable seafood, poultry, and meat and impressive cocktail program that pairs well with the seasonal menu. The restaurant’s light-filled space, designed by award-winning architect Pierre-Yves Rochon, and lush outdoor dining area evoke a tropical garden vibe within the Miami Design District. Upstairs is the two Michelin-starred L’Atelier de Joël Robuchon, which offers a more formal experience.
Michelin-starred Chef Alain Verzeroli was mentored by the late Joël Robuchon and spent 20 years of his career working alongside him.
Walk us through some of the highlights on the menu, from appetizers to main dishes, desserts to drinks.
At Le Jardinier, I particularly enjoy the corn ravioli with roasted tomatillos, cilantro, and Espelette pepper; the Wagyu bavette au jus with artichoke hearts, mushrooms, and shallot; and the key lime tart with pineapple compote and coconut sorbet. For cocktails at Le Jardinier, I like the classic Rouge Et Noir with gin, campari, sweet vermouth, Licor 43, and coffee beans.
Left: Corn ravioli, roasted tomatillos, cilantro, and espelette; Right: Key lime tart with pineapple compote and coconut sorbet
What are some of the things that inspire you as a restaurateur/chef?
I am inspired by nature and terroir, as well as art and design. Visiting museums is always a great source of inspiration for me.
What is the greatest challenge in running a successful restaurant?
Our team has pivoted through the challenges brought by the pandemic, but we are fortunate that our talented culinary team is stable and has worked together for years.
What makes a great restaurant experience?
High quality cuisine, a welcoming atmosphere, and a professional team. At Le Jardinier Miami, we focus on creating a unique experience that makes our guests feel special.
The Bowser & The Cantaloupe Spritz
What are some of your favorite restaurants around the world?
ESqUISSE in Tokyo and Atomix in New York.
Which restaurant industry person do you admire the most?
I admire my mentor, the late Joël Robuchon, recognized as the best chef in the world by his peers. I was very lucky to have spent 20 years of my career working alongside him.
If you could eat through a city for a day, where would you go?
Paris—where you can have a fine dining experience or visit a great French bistro.
English pea velouté with ricotta mousse, mint, and walnuts
Do you have a particularly memorable or favorite food experience from childhood?
My mother was Vietnamese, and she always prepared the classic pho dish for us growing up in Paris. I distinctly remember the care that she put into the broth.
Do you have a guilty food pleasure?
Dark chocolate.
What’s your favorite drink?
A great vintage champagne.
What’s your go-to breakfast?
I start my busy days with a Greek yogurt, organic honey, and ripe figs, when in season.
Heritage chicken, fennel-apple purée, Swiss chard, and Dijon
What single dish best describes your personality?
The seasonal burrata dish that we serve at Le Jardinier, which features very different flavor profiles, combinations, and textures. The creaminess of the burrata is combined with the natural sweetness of the ripe seasonal fruits, and the intensity and depth of the balsamic vinegar.
With whom would you like to wine and dine once and where would it be?
I would have loved to have dined with the late Virgil Abloh, the former artistic director of Louis Vuitton men. Ideally, the dinner would have taken place in the summer in Paris on a private terrace overlooking the Eiffel Tower. I always admired his multidisciplinary background, visionary mindset, generosity, and endless creativity.
Grass-fed beef tartare with potato chips and spicy aioli
What’s your favorite “food movie”?
“Burnt” with Bradley Cooper and Sienna Miller.
What’s your biggest passion outside of work?
Photography and art.
What’s your greatest professional achievement?
I worked in Tokyo for 18 years, starting in 1999. The Michelin Guide arrived in Japan in 2007, and we were awarded three Michelin stars at Joël Robuchon Tokyo, two stars at L’Atelier de Joël Robuchon, and two Michelin stars at La Table de Joël Robuchon. We kept the seven Michelin stars during my time in Tokyo, for 11 consecutive years.
