A restaurant signature that honors the classical French technique while giving diners a breadth of flavor. Each preparation arrives in small portions: the poulette version is traditional with cream and thyme, the pesto version is bright and herbaceous, the herb butter version is simple and luxe. The snails themselves are tender and brined to remove any gaminess. This dish showcases how the same ingredient can be expressed differently through technique.
Tips from diners
Don't skip this if you've been hesitant about escargot — this preparation is tender and approachable.
The lobster spaghetti showcases Chef Michaël Michaelidis' French training applied to Italian form. Fresh spaghetti is tossed with sweet lobster meat, San Marzano tomatoes, and basil in a light white wine reduction. The pasta is cooked to an exact firmness, the lobster is tender and not overworked, the sauce is refined but not heavy. Reviewers consistently cite this as the dish that justifies the restaurant's premium pricing — it's technically confident and ingredient-led.
Tips from diners
Order this as your main course — it's elegant enough for celebrations and substantial enough to satisfy.
This dish photograph beautifully — the presentation is refined.
The dessert that reviewers mention most often. A French crème brûlée is infused with fresh lavender, creating a floral note that's subtle rather than perfumy. The custard is silky and thick from proper egg yolks and cream. The sugar crust is caramelized to a precise amber — crispy when the spoon cracks through it. The lavender flavor balances the richness of the custard. This is a classical French dessert executed with confidence.
Tips from diners
End your dinner with this — it's the perfect finale to a special night.
A theatrical dish that honors classical French service. The gazpacho base is prepared in the kitchen, then the server finishes it at your table, pouring it from a pitcher into a chilled bowl. The traditional version is a refreshing summer soup. The vodka version is surprising — the alcohol doesn't overpower but adds a subtle sharpness that makes it feel like a reimagined Bloody Mary. It's a showstopper moment that feels luxurious without being fussy.
Tips from diners
The tableside preparation is theatrical — sit early in the evening when the room is quieter to enjoy the presentation.
A French bistro classic executed with care. Fresh Dungeness crab is folded into a béchamel, chilled, then breaded and fried until the exterior is golden and crispy while the interior remains creamy. The lemon aioli provides brightness and cuts through the richness. The crab meat is the hero — not shredded to dust but left in visible chunks. This is the kind of simple dish that reveals kitchen discipline.
Tips from diners
Order this at lunch when you want substance without the formal dinner atmosphere.
Claudie opened in 2024 in Brickell, brought to life by Riviera Dining Group and Chef Michaël Michaelidis, who worked in kitchens that earned Michelin stars — including Le Louis XV-Alain Ducasse and Joël Robuchon establishments. The menu is guided by 'la cuisine du soleil' by Roger Vergé, a philosophy of vibrant Mediterranean flavors prepared without heavy technique. The room itself is theatrical: a giant limestone fountain, roving musicians performing nightly around 8 pm, and a door attendant whose job is simply to open the bathroom door. It's luxe without pretense — a St. Tropez fantasy rendered in Miami.
Book well in advance for Friday and Saturday nights — the restaurant fills weeks ahead, especially for early seatings.
Arrive around 8 pm to catch the roving musicians who perform nightly — it's a romantic touch.
The power lunch menu is $38 per person (Monday–Friday, 12–3 pm) — excellent value for this restaurant tier.
The wine list is extensive and the sommelier can pair with confidence. Budget $40–$80 per person for wine.
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