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What drives my inspiration is a blend of my past experiences travelling around the world and working with local produces. Florida offers an array of delicacies from small artisan producers that I work with very closely to support the local community. Being surrounded by water, we receive fresh fish daily enablig us to create exquisite dishes, from crudos to more elaborate plates. My ultimate goal is to leave long lasting memories of our food presentation and flavors for the pleasure of our Relais & Chateaux guests.
Menus 75-95 USD t. 6% s.i. - Carte 12-42 USD t. 6% s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Restaurant: Monday evening.
The Royal Blues Hotel is a luxury, boutique, art hotel, standing at the waterfront of the award-winning Deerfield Beach, on Florida’s Gold Coast. One of the hotel’s highlights is the Chanson Restaurant, which offers fine dining, showcasing novel variations on world cuisine.
The restaurant was specifically conceived to serve dishes prepared from only the freshest seafood and organic ingredients, and the hotel’s owner is fastidious about the philosophy behind it. It serves only Florida shrimps; beef is largely sourced from grass-fed cows in the north of the state; and the hotel’s wines are organic too. Other ingredients are sourced locally from small, specialized suppliers. Fruit and vegetables come from Swank Farms, some 50 miles up the Florida coast near West Palm Beach, which offers over 350 varieties of specialty produce. Even the chef’s decorative needs are met organically, with edible flowers supplied by the Harpke Family Farm in nearby Fort Lauderdale.
