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Mille Fleurs

858-756-3085  •  $$$
ADDRESS: 6009 Paseo Delicias, Rancho Santa Fe, CA 92067
CUISINE: Contemporary, French, Farm to Table, Brunch
FEATURES: Full Bar, Handicap Access, Patio Seating, Smoke Free, Vegetarian Friendly, Entertainment
DETAILS
From the heart of tony Rancho Santa Fe, the extraordinary Mille Fleurs remains one of San Diego's most beloved special-occasion dining destinations. A popular outdoor patio, a swanky piano bar and the newly remodeled dining room make for an all-around elegant experience. Mille Fleurs specializes in expertly prepared, modern French cuisine incorporating fresh produce from renowned neighbor Chino family farm. Locals enjoy live music as they feast on such delicacies as squab breast, New Zealand venison loin and sautéed frog legs. Gourmet desserts range from passion fruit crème brûlée to chilled rhubarb-strawberry soup. Full bar. Serving lunch Wed-Fri, dinner nightly. Sun brunch 10:30 am-2 pm. "Located a mere mile from famed Chino Farm in Rancho Santa Fe, Mille Fleurs employs those and other fine ingredients as Chef Martin Woesle prepares such dishes as lobster soup with Cognac; antelope loin with huckleberries and hazelnut spätzle; and rainbow trout 'Meunière' with green asparagus and potatoes."
- Gayot

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DESCRIPTION
From the heart of tony Rancho Santa Fe, the extraordinary Mille Fleurs remains one of San Diego's most beloved special-occasion dining destinations. A popular outdoor patio, a swanky piano bar and the newly remodeled dining room make for an all-around elegant experience. Mille Fleurs specializes in expertly prepared, modern French cuisine incorporating fresh produce from renowned neighbor Chino family farm. Locals enjoy live music as they feast on such delicacies as squab breast, New Zealand venison loin and sautéed frog legs. Gourmet desserts range from passion fruit crème brûlée to chilled rhubarb-strawberry soup.

 
"Located a mere mile from famed Chino Farm in Rancho Santa Fe, Mille Fleurs employs those and other fine ingredients as Chef Martin Woesle prepares such dishes as lobster soup with Cognac; antelope loin with huckleberries and hazelnut spätzle; and rainbow trout 'Meunière' with green asparagus and potatoes."
- Gayot
ADDITIONAL DETAILS
Full bar. Serving lunch Wed-Fri, dinner nightly. Sun brunch 10:30 am-2 pm.

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