The steam would billow against Marc Debas’s face as the smell of boiling seafood filled his nostrils. At the faint sound of screeching tires, he would rush out to meet the truck and its precious cargo. It was these day-to-day activities at his parents’ restaurant in France as just a young boy that inspired Debas to become a chef. And many years later, in sunny Miami, he’s whipping up dishes and awaiting shipments, still unable to tear himself away from the kitchen. Chef Debas talks his new life in Miami and his new Miami Beach restaurant, Vita by Baoli.
Hard choice…. I would pick the sea bass with edamame puree, orange segments and orange miso sauce. It is fresh, light and elegant with a touch of sweetness.
The most popular item is the tuna tartar.
How would you describe Miami's dining scene?
Multicultural with many influences and fusions (Latin, Asian, European…)
The secret to cooking perfect pasta?
Cook it with love!!!
At the age of 13 when my parents opened a restaurant in France.
Butter, olive oil, shallots, tomato and Asparagus.
Chef Knife, sauté pan, rubber spatula, cutting board and spoons.
First dish you learned to make?
Boeuf bourguignon, still remains one of my favorite.
Favorite dish to make at home?
What's your favorite food to eat? In other words, what could you live off of for the rest of your life if you had to?