James Beard Award-winning Chef Nina Compton and her highly acclaimed restaurant Compère Lapin are set to ignite the city's culinary scene at Four Seasons Hotel Miami for a month-long residency.
After living in New York and Miami, Compton fell in love with New Orleans, where she opened her first restaurant Compère Lapin, garnering critical acclaim for her one-of-a-kind culinary style. Winner of the 2018 James Beard “Best Chef: South” and semi-finalist for 2023 James Beard “Outstanding Chef,” Compton’s approach to cuisine is inventive, seamlessly blending the flavours of her Caribbean roots, her French culinary training and extensive experience with Italian cuisine.
Upon her return to Miami, Compère Lapin at Four Seasons will be her creative playground to craft culinary experiences that meld the flavours of her Caribbean upbringing and love for French and Italian cuisine, while highlighting Miami’s vibrant influence.
“Miami holds a special place in my heart and my time there was instrumental in my growth as a Chef,” said Compton, who first appeared on the national culinary map during her high-profile stint as Chef de Cuisine of Scarpetta by Scott Conant.
“The opportunity to come back to a city I know so well and adore was kismet,t and to do it with a brand like Four Seasons is a dream. I’m excited to be back and look forward to reconnecting with friends and family, colleagues and fans.”
With distinct lunch and dinner menus, Compère Lapin at Four Seasons will be a lively dining destination in a rooftop indoor-outdoor setting above Brickell. Starter highlights include Hamachi Crudo prepared with Passion Fruit and Yuca; Tuna Tartare served with Crispy Dasheen Chips; Stone Crabs accented with Spicy Aioli as well as an impressive seafood tower; and a Caribbean Chopped Salad sure to become a high noon favourite. Signature entrées feature Compton’s famous Fried Chicken with Coconut Grits and Pickles; Blackened Lobster served with Black Eye Peas and Collards; and Whole Roasted Snapper prepared with Papaya and Soft Herbs. For dessert, guests can indulge in Coconut Tres Leches with Guava Sorbet; Mango Crème Brulée; and Bolivian Chocolate Cake with Passion Fruit Ice Cream.
The beverage program will feature an extensive wine list perfectly paired to Compton’s creations. Before dinner, or after, the social setting of the bar and the outdoor terrace will showcase a lineup of cocktails unique to the residency.
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