|Alexandre Lozachmeur (left) holding a tub of fleur de sel, with a staff|
|Kitchen counter (upper left), private dining room (upper right) and bar counter leading to main dining room (below)|
|Plump and succulent seared scallops scallops|
|Pan-seared duck liver|
|Braised monkfish in bouillabaisse (left), seared duck breast (right)|
|Crumbed frog’s leg on watercress puree|
|Sour dough – courtesy of Christophe Grillo of B.A.O.|
With the chef’s pedigree, Fleur De Sel’s cuisine could fly if Lozachmeur pushes the envelope a little more. We can’t wait to check out the restaurant again when he does.
Please note that the reviews published in this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.