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Mignon's
Restaurant Dining Review
The Palace Casino Biloxi, Mississippi
by Jen Cuthbertson
As we were escorted
thru the massive mahogany doors into Mignon's Steakhouse at The Palace
Casino in Biloxi, Mississippi, I knew the ad I had read on Mignon's saying
an "Extra-Ordinary Experience" was true. Immediately the aroma swept my
taste buds off their feet. The trickle of the waterfall wall immediately put
my tense gambling arm to ease. I could almost hear my body cells say chill
out, enjoy. The tone is set, my senses are all alive and I immediately know
this is going to be an enjoyable dining experience.
 The
Maitre de graciously seated us in a private dining area, probably because we
requested a smoking area. Our server, Carolyn, greeted us with a smile and a
warm welcome; our water was poured, and linen dinner napkins placed in
our laps.
We were discussing the chef specials and the wine list when Executive Chef
Jeremy Williams CEC greeted us. When the Chef takes time to visit with the
diners it is a major plus in my opinion of the restaurant. It shows me the
Chef genuinely cares about his customers and their opinion and comfort. Chef
Jeremy was very helpful in his menu suggestions and provided detailed
information when asked.
We were presented with our first course of shrimp and lobster couscous.
Followed by appetizers. Tom ordered the Chef's special for the night, soft
shelled crab with celery root slaw. I had the Crawfish Beignet. Crawfish
tails and spicy tasso ham wrapped in puff pastry and deep fried. Served with
a delicious cayenne cream sauce. Presentation was spectacular. Taste was
superb. Just the right texture, temperature, perfect blend with the sauce.
The Chef suggested the Bleu Cheese and Walnut Salad which was a mixture of
romaine lettuce and fresh baby spinach tossed with a sherry vinaigrette and
topped with sliced pears, candied walnuts and crumbled Bleu Cheese. The mix
of flavors was unbelievably flavorful. My new favorite salad! We were
offered 3 choices of home baked bread, we chose the rosemary bread served
with creamy Danish butter.
Now for the star of the show, and after being served a sorbet drizzled with
champagne to cleanse the palette our entrees arrive.
Carolyn places a rectangular shaped serving plate with three indentions
 filled
with three types of veal, each prepared differently, in front of Tom. Veal
Oscar – Tender pan seared veal scaloppini topped with fresh lump crab meat
and hollandaise sauce and sautéed tender baby asparagus. Veal 2 is
tenderloin of veal braised perfectly, third, is veal cheek. After Tom had
his second bite he whispered for me to pinch him to make sure he wasn’t
dreaming. Of course with this statement my fork headed for a taste of the
veal cheek. I have searched to no avail for the proper word to use to
describe the tenderness of the veal. All I can say is it melted like butter
in my mouth. To fully understand the incredible flavor and tenderness, well
you have to try it for yourself.
I am not much of a
fish eater but after meeting Chef Jeremy and knowing if he is serving fish
it has to be special so my entrée was a
 Hawaiian
Butterfish – Fresh Escolar broiled then served with lump crab mashed potato
and a white peach butter sauce. The fish was firm but flaked flawlessly when
touched with the fork. The blend of flavors when you drag a bite of fish
thru the crab potato mixture onto the peach butter sauce excites your salvia
glands to the max. Are you drooling yet? I thought it just doesn’t get any
better than this. I was wrong, dessert time. Close your eyes and think of
the creamiest most intense chocolate flavors possible. There it is Tom’s
dessert Triple Chocolate Mousse topped with Semi Sweet Chocolate shavings.
 I
don’t have to tell you how good it was, I think you just imagined it. One of
my weaknesses is Tiramisu so I couldn’t resist ordering the Cappuccino
Tiramisu. I had to pat myself on the back for making a good choice. But, I
have a feeling all of the choices were good. Absolutely delicious especially
with the hand pressed house blend of coffee. I forgot to mention Tom ordered
a glass of Kenwood Pinot Noir Wine with his meal, some how his glass kept
ending up in my hand. If you like a really smooth tamed red wine, try it.
Our meals were nutritionally balance and serving portions were just
right. We left satisfied, not stuffed, and grinning with satisfaction.
To sum our dining experience at Palace Casino’s Mignon’s: The extra mile
taken at Mignon's is so evident in preparation, hospitality, and quality.
Chef Jeremy and his staff shine with enthusiasm about their job and the menu
offerings. The staff is exceptionally attentive, but not overbearing.
Teamwork and the passion they have for their job is evident in everything
they do. The extra punch, the details that push a restaurant from ordinary
to extra ordinary are the little things that add up. Immediately Tom was
won over when he was told the restaurant served Danish Butter, the breads
were baked in house. When casino owners allow a Chef to prepare and purchase
the needed items to prepare as the Chef desires vs. the bean counter telling
him what to buy, the dining experience is so much more enhanced and you the
customer wins. Mignon's is such a place, which makes it the extraordinary
dining experience.
Price is extremely reasonable for the service, quality, ambiance, and menu
choices available. Our price for the above described dinner with wine was
under $135. In the past we have dined for 3 times that amount with a fourth
of the pleasure. We highly recommend a visit to Biloxi’s
Palace Casino Mignon’s. We are anxious to return soon. Tell them Jen sent ya!
Bon
Appetite! Happy
Casinoing!
Mignon's is located on the second floor of the Palace
Hotel. Hours of operation: Wed-Thurs 5 PM - 10 PM; Fri - Sat 5 PM - 11 PM;
Sunday 5 PM - 9 PM |
