Looking for the perfect holiday gift for family and friends? Though the Covid vaccine rollout has been all over the news, the availability of vaccine is still far off for most. How can you safely celebrate the holiday season with your loved ones? If you’re observing current CDC guidelines and not going out during the holiday season, create a luxe dining experience to make the season festive.
Gift your family or special friends with “The Holiday Passport To Paris” from eventsbycheffabrice.com created by noted Miami Chef Fabrice di Rienzo, chef and owner of M&V Café in North Miami. Select from an a la carte menu created by Chef Di Rienzo and enjoy a sumptuous holiday feast in the comfort of your own home. Just order by phone or on the website and let them know them when you want to pick up it up. Chef di Rienzo will also cook a full meal in your home for you.
Chef Fabrice Di Rienzo was born and raised in Lyon, the French capital of gastronomy. His father is French, his mother is Italian; therefore it’s no surprise that he developed a passion for cooking from his Italian grandmother, who taught him how to cook Italian cuisine at an early age.
Besides being taught by his nonna, Chef di Rienzo is a classicly trained French chef, and makes no secret that his cuisine is close to that of the famed French chef Auguste Escoffier, the restaurateur and culinary writer who popularized and updated traditional French cooking methods.
He was owner and chef of La Table d’Auzeville, a restaurant “in the style of Escoffier” in Auzeville, Tolosane, France for eight years. His restaurant won the Prix Lucien Vanel awards for best restaurant in the Toulouse region. Now, luckily for Miami residents, he has brought his award-winning cuisine to our city.
Order a la carte from a wide variety of Chef Fabrice’s signature items, including Escargots, Beef Filet Mignon, Chicken Breast Blanquette, Stone Crab Salad, Apple Tart Tatin, and much more. Place your orders by phone and pick up at M&V Cafe. After a recent trial of some of the a la carte selections, I recommend the Salmon Gravlax marinated with citrus and served with cream cheese for a light lunch; and for dinner the Branzino Filet served with an Almond Crust and Winter Vegetables.