South Florida

Scratch-Made Pastries and Champagne Coming to Miami

Péché Mignon will offer scratch-made pastries, café dishes, and champagne in a casual yet refined setting.

Image from Péché Mignon on Instagram

MIAMI, FL - Péché Mignon is targeting a mid to late March opening at 452 NE 31 St, Miami, FL 33137, bringing a French-inspired champagne bar and café concept to the Edgewater neighborhood. Chef and owner Sappir Zuzan told Business Debut the project blends fine dining techniques with a more casual, inclusive service style.

Zuzan described Péché Mignon as “a blend between everything that’s really great in fine dining, the presentation, the flavors, kind of out of the box things, but presented in a more down to earth, inclusive, casual setting,” she told Business Debut.

What to Expect

Péché Mignon will operate as a partial service restaurant, with guests primarily ordering at the counter and additional items available through tableside service. Zuzan said the service model reflects a growing trend in Miami that allows for a more relaxed experience while maintaining an elevated menu.

The space features an open concept kitchen, allowing guests to see dishes prepared in real time. “People can see exactly what we’re doing,” Zuzan said. The interior includes custom furniture made by a design company in Spain, hardwood floors, green tiled kitchen walls, and warm terracotta toned paint.

“I wanted to create something that felt a bit more intimate and warm and cozy compared to what is usually out there,” she told Business Debut.

The café will seat 25 guests indoors, with an additional 12 to 18 seats available on the patio.

The menu will focus on scratch made pastries, café dishes, and champagne, with all items prepared in house. “Everything will be made in house. Nothing will be bought outside,” Zuzan told Business Debut. “All of our doughs, breads, pastries, creams, every single thing will be made in house.”

Menu highlights include caviar French toast, croissants, Mediterranean inspired dishes, and specialty coffee. Among Zuzan’s personal favorites is a caramelized brioche French toast topped with crème fraîche and osetra caviar. “It’s a different flavor combination for most people, but it really works,” she said. “It’s comforting.”

Another standout is the salted matcha rose croissant, made with ceremonial grade matcha, rose water, flaky sea salt, and house made croissant dough. “It’s just a home run for me,” Zuzan said.

The brunch menu will include French toasts, pastries, an avocado tartine served on house made challah, shakshuka with challah, farro bowls, salads, and sandwiches. Zuzan said the menu will evolve over time to keep guests engaged.

Ownership and Background

Péché Mignon marks Zuzan’s first solo restaurant project, where she is fully in charge of the creative direction. Her professional background began outside the kitchen, with a career in psychology before enrolling in culinary school in France.

After specializing in pastry, Zuzan was recruited to work in the pastry department of a two Michelin star restaurant in the south of France. She said that experience shaped her appreciation for fine dining techniques, precision, and creativity.

“I loved the attention to detail. I loved the artistry. I loved the unexpected flavor combinations,” she told Business Debut. “When it came time to open my own place, I really wanted to blend my two worlds together.”