Chanson Restaurant

45 NE 21st Ave., Deerfield Beach, 954-857-2929, RoyalBluesHotel.com

The new executive chef of this 3-year-old beachfront restaurant in the 12-room Royal Blues Hotel — a luxurious Relais & Chateaux property — has introduced his first menus since starting this winter.

Executive chef Florenzo Barbieri has added more raw fish to the seafood-centric lineup in the elegant dining room with a 1,500-gallon saltwater aquarium in the ceiling.

“My style reflects a respect for fresh ingredients to keep their flavor,” says Barbieri, who arrived from Sicily, Italy.

One of his new favorites is the pistachio-crusted yellowfin tuna ($36). “The tuna needs to be rare so it is tender, and the crunch comes from the pistachio,” he says. “The onion is savory, and the peperonata is sour. The result is a balance.”

For the Caprese of snapper ($30), he breaks a tomato into three elements. “We dry the skin to concentrate the flavor. We cook the flesh at low temperature to bring out more sweetness. We extract the water and combine with seaweed to give salt,” Barbieri says. “The snapper’s texture reminds me of mozzarella.”

New finales feature the zuccotto lavender olive-oil cake with Key-lime curd and meringue ($12).

Live acoustic music on Friday nights recently kicked off on the patio.

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