The World’s 50 Best Restaurant Chef Mauro Colagreco, opens Florie’s in Palm Beach

Florie's Four Seasons Palm Beach Carpaccio Mauro Colagreco

For those of us living in Miami, West Palm Beach conjures up thoughts of bumper to bumper on I95 and those so-called Express Lanes. But because of the Brightline (aka Virgin USA) Train, traveling to Fort Lauderdale or West Palm Beach is easy and relaxing.

This past Saturday, I took the Brightline to attend a preview brunch hosted by 3 Michelin star chef, Mauro Colagreco at his first US restaurant, Florie’s in the Four Seasons Palm Beach.

Because of the Brightline, Palm Beach dining is no longer out of reach for Miami foodies, and this extraordinary chef is just one of the reasons to Go Brightline (check out the rooftop restaurant at Restoration Hardware, too)

Chef Mauro Colagreco is Argentina’s first 3-star Michelin chef, and his cozy restaurant, Mirazur in Menton, France overlooking the Cote d’Azur has been named number 3 on the 50 World’s Best Restaurants list.

He is a personable and charming chef, always with a smile, and it was obvious that his team at Florie’s was happy and excited to be working with him. I watched him move easily through the kitchen, laughing with the chefs and, posing for pictures with the brunch guests.

And the brunch spread is outstanding. Beginning with a mimosa with fresh berries, I leisurely strolled through the multiple buffet stations of fresh seafood like oysters, shrimp, clams and crab legs displayed on an ice sculpture.

Florie's by Mauro Colagreco Seafood Brunch

Freshly shaved Iberico ham was carved while you waited and then melted in your mouth, a charcuterie of meats and cheeses was very impressive as was the freshly baked bread station overflowing with croissants, French baguettes, rolls, seeded buns and cinnamon rolls.

Just out the center doors was an open fire grill, where a huge beef prime rib was being carved to order.

Florie's Mauro Colagreco Four Seasons Palm Beach

As I filled my plate, I noticed that there were also large Crueset dishes right on the open kitchen counter, which included a sweet potato hash, fresh broccoli and fennel , salt crust Red Snapper, and the most succulent roast chicken I have ever had.

Also, on the counter was a Tandoori roasted Suckling Pig from Pennsylvania, with sous chef, Brandon Soloman expertly slicing and serving with a savory sauce specially created by Chef Mauro. While waiting for my portion, Chef Mauro came over and gave chef Brandon a hug and I snapped a quick picture.

Florie's Four Seasons Palm Beach Mauro Colagreco

Served tableside was a seafood risotto, caesar salad and a crisp peach and tomato carpaccio with hazelnuts and drizzled with a citrus olive oil.

Chef de Cuisine, Florenzo Barberi wheeled a cart with a salt crusted baked tile fish that came with a grapefruit and pomegranate citrus sauce on the side.

The Dessert bar required its own room, and what a room it was. Executive Pastry Chef, Bashar Shamall, posed with his pastry team among a selection that included, tiramisu, linzer tarts, mini lemon meringue tarts, chocolate bomb flaked with gold leaf, St. Honoré cream filled pastries, ginger cookies, mini crème brulee, and much much more.

Flories Palm Beach Pastry Team Four Seasons

The setting at Florie's is also very special. Bright and open with large windows, the restaurant overlooks the pool with the ocean in the distance. Chef Mauro has created a very different ambiance than the restaurants in the other Four Seasons in South Florida and it works for his creative and fresh South of France cuisine. Dinner is also held nightly and features open fire seafood and beef Yakitori, slow roasted Tandoor specialties, Creekstone Beef Rib for two, and stone hearth oven salt crusted red snapper and oxtail calzone, to name just a few of the many items.