Longboat Key’s elegant home to outstanding contemporary French cuisine by critically acclaimed Master Chef-Owner José Martinez, Maison Blanche embodies the ultimate in sophistication. Featuring perhaps the finest cuisine on Florida’s Gulf Coast, Chef Martinez began his culinary career by seizing an opportunity to apprentice with the legendary French chef and restaurateur, Joël Robuchon at Restaurant Jamin in Paris. He then continued at Lucas Carlton in Paris with Alain Senderens, a founder of New French cuisine, and followed with Chef Michel Guerard at Eugénie les Bains, which earned 3 Michelin stars. Chef Martinez finally opened his own restaurant Maison Blanche in Paris in 1990, where he was awarded his own Michelin star, before opening his restaurant on Longboat Key in 2010. Featuring the most local, fresh, nourishing seasonal and suitable ingredients, Maison Blanche uses long-time suppliers with whom Chef Martinez has excellent relations with, and also draws from present generation producers and local artisanal growers committed to the chef's locavore philosophy. Superlatives flow with ease when describing this spectacular dining destination located in Longboat Key. The luxurious décor and sensational menu bring the Maison Blanche dining experience to life. Bathed in white with accents of deep grey and decorated with festive Christmas cheer, the dining room sets the stage for a truly memorable gastronomic experience, with every dish a work of art.
Chef-Owner José Martinez of Maison Blanche features some of the finest cuisine on Florida’s Gulf Coast
Chef Martinez's award-winning Sea Urchin with Caviar
Every dish is a work of art
Elegant and sophisticated, the glamorous white-curtained dining room of Maison Blanche was designed by architect Franck Hammoutene
The sensational menu of Maison Blanche
Selection of warm house-baked breads made fresh every day
Buttery Rosemary Focaccia - warm, squishy and outrageously delicious
Small mini sourdough baguette
Individual pats of butter set at each place setting
Amuse-Bouche: Silky Asparagus and Vegetable Purée with tiny croutons and chives
Rock Shrimp, Braised Eggplant and Ricotta Cheese
Mesclun Salad with Field Greens, Fresh Herbs and Shaved Parmesan
Ravioli Stuffed with Fresh Herbs
Tart of Cherry Tomato Confit with Basil and Shaved Parmesan
Suckling Pig baked in the oven with braised eggplant and vanilla jus
Braised Lamb Shoulder served with mashed potato
Oven Baked Red Snapper with crushed potatoes and lemon
Braised Short Ribs with Potato Purée
Baba au Rum with vanilla iced cream and Chantilly whipped cream
Chocolate Soufflé with Creme Anglaise
Cheese Course with Roquefort, Brie de Meaux and Asiago
Dessert "Amuse Bouche" of Chocolate and Salted Caramel Mousse
Dessert "Amuse-Bouche" with Mousse, Madeleines and Marshmallows
Roasted Sea Scallops with Butternut Squash & Lettuce Cappuccino
Recipe courtesy of chef José Martinez
2 lb butternut squash, peeled, seeds removed, and chopped into 2-inch pieces
4 tbsp olive oil, divided
4 tbsp butter
Salt and pepper to taste
2 shallots, sliced
2 tbsp Sauvignon Blanc
1 small head of lettuce, sliced
1/2 cup heavy cream
1 cup Brussels sprouts, outer leaves removed
16 sea scallops
Preheat the oven to 400ºF. Place the butternut squash in a baking dish and add 2 tablespoons of olive oil and stir to coat. Roast until the squash is tender, about 30 minutes, then transfer to a food processor and add the butter. Purée until smooth, then season with salt and pepper and set aside. Keep the oven temperature at 400ºF.
Add the shallots and wine to a medium pot over medium heat. Bring to a simmer and cook until the wine has cooked off, about 2 minutes. Add the lettuce and cream and cook for 20 minutes, then transfer to a blender and purée until smooth. Strain through a sieve and reserve.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and sauté until tender and beginning to brown, about 7 minutes, then set aside.
Pat the scallops dry with a paper towel and place them in a baking dish. Roast until the scallops are opaque and just beginning to brown at the edges, about 5 minutes. To serve, spoon some butternut squash purée onto a plate, top with some Brussels sprouts and 4 scallops then drizzle with lettuce cappuccino.