{"id":19226,"date":"2019-04-08T17:16:06","date_gmt":"2019-04-09T00:16:06","guid":{"rendered":"https:\/\/somimag.com\/?p=19226"},"modified":"2019-04-14T10:49:21","modified_gmt":"2019-04-14T17:49:21","slug":"depuis-vingt-and-twenty-years-of-outstanding-cuisine","status":"publish","type":"post","link":"https:\/\/somimag.com\/depuis-vingt-and-twenty-years-of-outstanding-cuisine\/","title":{"rendered":"depuis vingt ans -TWENTY YEARS OF OUTSTANDING CUISINE"},"content":{"rendered":"<\/a>

Philippe Jacquet is the owner of this popular restaurant that has been offering authentic cuisine in South Miami for almost 20 years. The south\u00a0of France is alive and well in this bistro tucked into a small mall\u00a0fronting Red Road.\u00a0<\/span><\/p>\n

SOUTH OF FRANCE IN SOUTH MIAMI<\/b><\/h3>\n

Caf\u00e9 Pastis captures the essence of Provence with the sultry flavors of sea-inspired, saffron-flavored dishes presented in a venue accented with the dark blues and the sunny yellows of the Mediterranean. Consistency of quality is Philippe\u2019s key to success, along with impeccable service and a must-have bouillabaisse served with freshly baked, crusty French bread and a glass\u00a0of wine.<\/p>\n

We caught up with Phillipe and sat at one of the bistro\u2019s outdoor tables on a sunny Saturday afternoon.\u00a0 <\/span>His success is based on serving what he calls \u201cgood food, honest food.\u201d He tells me that ninety percent of his customer base is made up of locals from South Miami and surrounding communities. The reason of course is the consistency of quality, affordability, and the certainty that specific dishes never go off the menu.\u00a0<\/span><\/p>\n

\"\"

Philippe Jacquet with Chef Thierry Collongette<\/p><\/div>\n

\u201cWe have so many loyal customers. Our staff knows what wine to bring them and which dish to order as soon as that customer walks through the door,\u201d\u00a0he said.<\/p>\n

Another constant in the bistro\u2019s success is Chef Thierry Collongette who has been with Chef Philippe for 15 years. He is an outstanding chef from France\u2019s Burgundy region. His tarte tatin with Granny Smith apples is one of the \u201cgo to\u201d favorites among the regulars.\u00a0<\/span><\/p>\n

A native of Marseille, Chef Phillipe was trained in Paris while still in his teens; later he worked with renowned New York chef Daniel Boulud. He left France at the age of 21, honing his culinary crafts in a number of venues in the US and Caribbean. These days, he leaves most of the food preparation to\u00a0Chef Thierry.\u00a0<\/span><\/p>\n

\u201cI\u2019ve become more focused on the back of the house,\u201d he said.<\/p>\n\n\t\t