This French gem amid the Coral Gables restaurant district is always full, thanks to chef-proprietor Pascal Oudin's assured and consistent cuisine. Oudin forgoes the glitz and fussiness often associated with French cuisine, and instead opts for a simple, small, refined dining room that won't overwhelm patrons. The equally sensible menu includes a creamy lobster bisque starter. The main course is a tough choice between oven-roasted duck with poached pears and diver sea scallops with beef short rib. Ask your expert waiter to pair dishes with a selection from Pascal's impressive wine list, and, for dessert, order the bittersweet-chocolate soufflé with chocolate ganache.
Jan 1, 2010
The food is the best in world, BUT I was very upset when I had to wait for 45 mintutes and I watched someone get out their car and whisper the Host, then presto got a table in 30 seconds...I complained the Host lied to me and told me the gentlemen had been waiting in the room for an hour. I will not go back.
Jul 17, 2007
After returning from a trip to Paris, with 9 great meals and one bad one, we were longing for some more really good French food, and my wife and I chose Pascal’s for dinner, as our 40 plus years of dining in the Miami area taught us it is now the best choice in the area. Our dinner that night was very good and I mentioned to the head waiter that my favorite meal in Paris was duck confit (an ancient recipe from Gascony, cooking the duck slowly for
up to 10 hours in a reduction of its own fat) and that it was the best duck I had ever eaten. A few weeks later I received an email that a special weeknight dinner menu would be available featuring duck confit (I don’t know if it was a coincidence) and we returned to try it. The meal and the value was incredible, as the $39 special menu featured an appetizer, the main course, a dessert, and a glass of Cotes du Rhone wine. For appetizers, we had lobster bisque which was amazingly good and cheese soufflé which was incredible. The main course was duck confit and potatoes (Pomme de Terre Sarladaise), by tradition also cooked in duck fat, and it was outstanding. The included dessert was a 3 color chocolate mousse, which I do not usually order, (I always have ordered soufflé’s there as they are great) but the mousse was extremely good. My son and I had the duck special, but my wife never eats duck and is always dieting, so she just ordered a filet mignon, which she said was also great. Pascal’s main faults are higher prices and that it gets noisy when crowded, but this week night it was less crowded and serene and the price for 3 dinners including 3 cappuccinos and 2 bottles of water, was $164 before tip – very reasonable for an amazing meal.
May 5, 2007
Excellent food - consistently.