Babette opened in Coral Gables in 2024 inside a building wrapped in bougainvillea, a backdrop as deliberate as the food coming out of the kitchen. The restaurant is built on the partnership of chef Dani Chávez-Bello and Alex Oliveros, who combined their respective strengths — his cooking, her sense of design and atmosphere — into one dining room.
Chef Dani's background spans kitchens including El Bulli and Bouley in New York, along with experience across Europe and Asia, and that range shows in a French-leaning menu built on technique. Alex Oliveros shapes the identity and interiors that surround the food, from the look of the space to the overall feel of an evening there.
The menu includes beef tartare, a crab truffle flan, canard with sweet miso, and a basque cheesecake for dessert — a mix of classic French technique and contemporary flourishes.
Chef Dani's background spans kitchens including El Bulli and Bouley in New York, along with experience across Europe and Asia, and that range shows in a French-leaning menu built on technique. Alex Oliveros shapes the identity and interiors that surround the food, from the look of the space to the overall feel of an evening there.
The menu includes beef tartare, a crab truffle flan, canard with sweet miso, and a basque cheesecake for dessert — a mix of classic French technique and contemporary flourishes.