Moving to Miami has meant a lot of trips to visit family that lives around the state. It’s been amazing to see Mina more and to get to know the future in-laws in Sarasota. Even better, getting to explore a new food scene! This past February trip consisted of my second visit to what I can declare my favorite restaurant in the place, especially for a special occasion: Roesslers.
A quick, but interesting story, directly from the Roessleres website: “Klaus A. Roessler was born in Germany and got his formal chef training in Switzerland. After working in some of Switzerland’s famous hotels, Klaus A. Roessler was hired to facilitate the wedding for the CEO’s daughter of the Hyatt Corporation. The CEO was so impressed with Klaus that they offered him a job to come to America to work for Hyatt Corporation.”
Fast forward to today, and Klaus’s son is the Executive chef of what was developed to become Roesslers. A history intriguing enough to make it an absolute must-try. We started with the Pate Maison- duck liver and black truffle mousse, with Cumberland sauce.
After having pâté in Australia in 2022, I’ve been intrigued enough. I wasn’t overly in love, and yet have been ordering it almost every time it’s on offer. And I’ve been liking it more and more.
Loved it here. Pâté Maison is a classic French dish that translates to “homemade pâté.” The duck is usually cooked and then chilled, developing a rich and smooth texture. Add on top black truffle mousse, a luxurious spread made with black truffles. The mousse is typically made by combining finely chopped or pureed black truffles with ingredients such as cream, butter, eggs, and seasonings. The mixture is then whipped, resulting in the light and airy texture. It’s prized for its rich, umami flavor and is considered a delicacy in many cuisines, adding to the luxury of the appetizer.
Cumberland sauce is served with duck in British tradition. It is a sweet and tangy sauce made from red currant jelly, orange zest and juice, lemon zest and juice, port wine, mustard, and spices such as ginger and cloves. Interesting to try, and goes well with the bright raspberries you see above too.
The flavors are so complex of pate, that it is hard to describe how all of this comes together. I’m pretty sure you know right away though if the dish is not for you. If you like pate, you will love it here.
To the tough task of choosing between the main courses. Crispy Duckling New Orleans is one of their most famous dishes. The Veal Sweetbreads sounds incredibly intriguing. But the Snapper Pontchartrain description I couldn’t stop thinking about. Fresh Local Snapper Sautéed with Tomatoes, Artichokes, Mushrooms, Capers and Scallions in a Lemon White Wine Sauce.
Snapper Pontchartrain originated in Louisiana, particularly named after Lake Pontchartrain, a large estuary located near New Orleans. It typically consists of a red snapper fillet that is pan-seared or grilled and topped with a rich sauce made from crabmeat, shrimp, mushrooms, and green onions in a buttery, white wine-based sauce. Cooked to perfection, the firm fish becomes tender and moist, with large flakes that hold well together.
The red snapper itself has a mild, slightly sweet taste that pairs well with the buttery, white wine-based sauce. It’s a comforting and indulgent dish that gets so many different pops of flavor from the tomatoes, artichokes, mushrooms, and carrots that top it. I love how well the fish can hold this topping and absorb the sauce.
Spinach, rice, and pickled cabbage accompany the fish (and most of the other mains). All are just right, fine sides.
And why not end on a sweet note with the Chocolate Mousse? A safe choice but everything was so perfect, I knew the mousse would be too. No notes, just chocolatey delight.
One of the best parts of the restaurant is the extensive and robust wine menu. Known for having some of the best offerings, there is the right pairing for everything. I enjoyed a white with the fish and finished with a red. Can’t go wrong no matter what though! With the whole menu.
