In a simple atmosphere, inspired by French bistros where the dish is the star, Fleur de Sel proposes a cuisine that deeply respects the product, the basis of a good dish. With a menu that changes very frequently, our proposal is based on the search for the best seasonal ingredients offered by the country, which allows us to transmit all its flavor to diners. The chefs Jean Baptiste Pilou and Valentina Avecilla offer their very personal vision that amalgamates originality and tradition in measured dishes, to taste all the steps on the menu, and take time out with a leisurely meal, with an emphasis on enjoyment in a calm climate and relaxed. The fleur de sel is collected from the marine salt flats off the coast of France. It is the finest expression of sea salt, which forms on the surface of the salt flats. Its grain is delicate, with a little moisture and an incomparable flavor. It requires arduous and delicate work, and is collected in small quantities, which gives it great value. This same spirit of excellence is what we want to transmit in our restaurant, through the passion for what we do and the desire to share it with our guests.
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