The exceptional cuisine at Pierre’s is based in classic French techniques, with Asian, Caribbean, and World influences.
The dinner menu is composed of ingredients of only the highest and freshest quality, brought in daily from around the globe: Hawaiian Bigeye tuna, Valhrona chocolate, Margez lamb sausage from Alsace-Lorraine, Australian Lamb, and Norwegian Salmon. Local waters feature-and therefore provide- fresh Yellowtail Snapper, Black Grouper, Florida Lobster, and Mahi-Mahi. Local produce growers bring old-world and new-world fruits, vegetables, and herbs to round out Pierre’s gourmet delights.
Pierre’s dinner offerings are inspired by Executive Chef de Cuisine, Jouvens Jean. Chef Jouvens Jean began his culinary career as a self-thought professional, but later in his journey he fine-tuned his expertise through advanced education from top schools such as the Culinary Institute of America, Cornell University and Florida International University. His food reflects the best of his travels from places like China, Brazil, France, Peru and the Caribbean islands. He has worked in some of worlds the finest luxury hotels and resorts such as the Conrad Hilton, the Hyatt Regency, the W hotel and the St. Regis. Chef Jouvens has solidified himself as a fierce competitor and one of the Caribbean’s best chefs by winning the 2012 Most Innovative Dish of the Year in the Taste of the Caribbean culinary competition. June 28, 2012 is proclaimed by the Mayor of Miami Dade County Carlos A. Gimenez, Chairman Joe A. Martinez and The Board of County Commissioners as Jouvens Jean Day. Amongst his many awards and accolades Chef Jouvens also had the honor of preparing a dinner at the esteemed James Beard house in New York City.