45 Northeast 21st Avenue
Deerfield Beach, FL 33441
Reviewed by: Billy Wisdom
Contemporary Cuisine in a Beachfront Boutique Resort Setting
Food: Service: From Hollywood to Broadway comes another smash hit by movie producer Edward Walson, but this time it is off “Off Broadway” at his Beach front Boutique Resort “The Royal Blues Hotel”.
With Chef Sylvain at the helm, Chanson offers the finest and rarest specialty gourmet ingredients from all over the world. Featuring White Alba Truffles during season, Osetra Caviar, O’Toro of Tuna, Taylor Bay Scallops and Akaushi Kobe Beef from Japan [Red Cow, Japanese Wagyu Beef produced by coddled cattle whose meat is richly marbled with fat and producing a very tender, flavorful, and expensive variety of steak ] to name just a few. Chef Sylvain molds these ingredients into ‘colorful food art on a plate’ with a flamboyant myriad of edible flowers which could be displayed at an Art Gallery. All courses are served with unsurpassed masterpiece silverware by German Silversmiths Robbe and Berking.
Lunch and Dinner is served daily with a surprisingly affordable wine and champagne List. On one occasion we started lunch with Tonnato Spread; an emulsion of Tuna, roasted garlic snow and homemade Focaccia. Also Ahi Tuna Carpaccio with pickled pearl onions, avocado mousse and finished with kumquat-pomegranate vinaigrette. Our favorite lunch entrée is Branzino served crispy skin outside, featuring moist morsels of sweet and flaky fish. Since the menu changes frequently to keep it exciting, you may see slight variations of these dishes on your next visit.
During dinner we enjoyed Maine Lobster with micro cauliflower florets, tiny purple radishes, Serrano chiles, trout roe and crispy Quinoa which flowed seamlessly together. Maple Leaf Duck served with winter root puree and crispy salsify kale was a perfect marriage, as well as Farro Piccolo, which is a complete food grain like risotto, served with winter squash and a slow cooked egg. The Rare “Akaushi” Beef Rib Eye is served with forest mushrooms, Swiss chard, salsa verde and braised endive. Chef Sylvain utilizes fantastic ingredients melded together for a multi-sensual satisfaction rarely experienced in a restaurant anywhere.
The desserts are so tempting that we tried eventually them all, however here we will recommend our favorite. The Alaska Bomb (Chanson’s version of the classic Baked Alaska) accompanied by Pistachio and Passion fruit ice creams with segments of whipped dark chocolate is truly unforgettable. Having dined here on many occasions as a couple and with groups of foodie friends, we highly recommend Chanson for those special occasions when only the very best will do.
Their kitchen has executed to perfection each time we have visited. Hurry to this Hottest Latest Newest Restaurant in the Tri-County area for lunch or dinner and tell them Billy Wisdom and Dinnerreviews.com© sent you.
Note: Some photographs are courtesy of Chanson Facebook page…