Florie’s ocean-view terrace will be the starting point for a new wine dinner series at Four Seasons Resort Palm Beach. The resort has announced eight evenings beginning with a welcome pour and canapés, before guests move into the restaurant’s Private Dining Room to sit together for dinner. Most dates will accommodate 24 guests; the final evening, dedicated to Opus One, will seat just 12.
Running from 29 October 2026 to 20 May 2027, the programme travels through Bordeaux, the South of France, Napa Valley, Champagne and Oregon. Each dinner centres on a particular producer or region, with a four-course menu created by Mauro Colagreco.
Four courses, one shared table
The four-course menus will be created specifically for the featured wine selections. Colagreco’s approach draws on the wines’ origins and the people who produce them, extending the nature-led cooking that defines Florie’s into a series of individual dinners.
“For each dinner, we begin with the wine, its origin, its character, its story, and create a menu that responds to it, so that guests can discover a terroir through the eyes of those who bring it to life,” Colagreco said in the announcement.
Guests will be seated together in the Private Dining Room, with the format designed to encourage conversation and discovery. The terrace reception gives the evening two distinct settings: an outdoor welcome overlooking the ocean, followed by a four-course dinner around the shared table. With most evenings limited to 24 places, a particular date is worth considering early in the planning of a stay.
Colagreco’s coastal kitchen
Florie’s opened in November 2018 as Colagreco’s first restaurant in the United States. Its name brings together Florida and his interest in gardening, while the opening menu incorporated flowers and herbs native to Palm Beach and the French Riviera. That connection between the two coastlines remains central to the restaurant’s identity.
Mirazur, Colagreco’s restaurant in Menton on the Côte d’Azur, received its third Michelin star in February 2019 and took first place in The World’s 50 Best Restaurants that year. Florie’s gives his cooking a Palm Beach setting, with Mediterranean influences, live-fire preparations and ingredients chosen around a nature-led approach.
At opening, a geometric floor pattern connected the main dining room and open kitchen to a pergola-covered terrace. Coral and faded blush tones, brass details and warm lighting formed the original design. The ocean-view terrace remains part of the dining experience, while Florie’s Bar uses Florida citrus and herbs from the resort garden in its cocktails.
Earlier special menus offer a glimpse of the ingredients and combinations associated with Colagreco’s Palm Beach dinners. The four-course Ocean and Flower Dinner in April 2025 included red snapper with jasmine butter and white asparagus, followed by violet ice cream with vanilla crémeux and meringue. Those dishes belonged to that spring event; each evening in the new series will have its own menu created for the wines.
The wine dinner dates
The programme includes eight dinners across the season, with Bordeaux appearing twice and Napa Valley represented by Bouchaine, Harlan Estate and Opus One.
29 October 2026: Bordeaux with Bernard Magrez
The opening evening explores Bernard Magrez’s Bordeaux portfolio, including Château Pape Clément. It establishes the estate-focused approach of the series, bringing selections from his collection together with Colagreco’s four-course menu. This is the first of two opportunities to make Bordeaux the focus of a Palm Beach dinner.
18 November 2026: Gérard Bertrand and the South of France
The November dinner turns to Gérard Bertrand’s wines and the diversity of the Languedoc’s terroirs. Its regional focus also gives the evening a close geographical connection to the South of France influences behind Florie’s, with the menu developed around the featured selections.
21 January 2027: Bouchaine Winery, Napa Valley
The first dinner of the new year focuses on Bouchaine Winery in Carneros. It opens the programme’s California dates with a selection from the estate, before Harlan Estate takes the focus in February and Opus One closes the season in May.
9 February 2027: Harlan Estate
Harlan Estate’s Napa Valley wines, including its Cabernet Sauvignon, are the focus of the early-February dinner.
25 February 2027: Champagne Laurent-Perrier
Laurent-Perrier brings Champagne to the table later that month. The dinner will pair selections from the house with a menu designed to complement each pour, making Champagne the focus across the four-course meal as well as the evening’s conversation.
18 March 2027: Château Lafite Rothschild
The March dinner returns to Bordeaux for an evening centred on Château Lafite Rothschild. Following the broader Bernard Magrez portfolio in October, this date offers a tasting focused on a single estate, with its wines guiding the accompanying menu.
15 April 2027: Oregon wine discovery
April shifts the attention to Oregon and an emerging winery working under the direction of a Burgundy winemaker. The evening introduces another region to the programme, with the featured wines providing the starting point for Colagreco’s menu.
20 May 2027: Opus One finale
Opus One’s Napa Valley wines close the series at its smallest table. Just 12 guests will attend the finale, half the usual capacity, making this the most intimate date in the programme and a particularly specific occasion around which to arrange a stay.
An oceanfront stay around dinner
Four Seasons Resort Palm Beach occupies a private stretch of beach on Palm Beach Island. Two pools, a spa and beach activities including paddleboarding offer ways to spend the day before dinner; the concierge can also arrange fishing, snorkelling and sailing. Every guest room and suite has a private furnished balcony.
Seaway serves seafood at the edge of the beach beneath sea grape trees, while Oceanfront Cabana Dining provides a separate private dining experience with sea views. Florie’s terrace has its own menu of seafood, citrus-forward dishes, stone-fired pizzas and botanical cocktails, giving a longer stay several distinct dining settings beyond the scheduled wine evening.
Small-group wine dinners also feature in the Champagne-focused dining rooms at Gleneagles and Palácio Tangará, seating 12 and 14 guests respectively. They offer further options for travellers planning a hotel stay around a particular wine house.
How to reserve
Reservations are through OpenTable, accessed via Florie’s reservations link for the wine dinner series. Most dinners welcome 24 guests, with 12 places for the Opus One finale. Contact the restaurant for pricing, timings and any dietary requirements before reserving.
Florie’s is at Four Seasons Resort Palm Beach, 2800 South Ocean Boulevard, Palm Beach, Florida 33480. For further information, call +1 561 582 2800.
