French brasserie at the Four Seasons Miami, led by Parisian Chef Edouard Deplus — trained under Michelin-recognized Yannick Alléno at Le Meurice in Paris. The 7th-floor terrace hosts fire-roasted Tomahawk steaks, while the Sunday brunch with a seafood raw bar is one of Brickell's most refined weekend experiences. French classics cooked from deep technique, not nostalgia.
Only you see this. What you ordered, what you'd order again, the table to ask for.
French brasserie at Four Seasons Miami led by Parisian Chef Edouard Deplus, fire-roasted Tomahawk steaks, Sunday brunch with a seafood raw bar.
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Seven floors above Brickell Ave, inside the Four Seasons — Chef Edouard Deplus brings Le Meurice discipline to a Miami setting. The tomahawk on the terrace is an event; Sunday brunch with the raw bar is unhurried and generous. French polish without French stiffness.
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