Category Events

An Honor for Mille Fleurs

UT_sandiego2It’s been a wonderful year, and Mille Fleurs is happy to announce that we have been selected by OpenTable diners as one of 2013’s Top 100 Restaurants in the United States! Thank you to all of our guests who reviewed Mille Fleurs throughout this year, and we look forward to providing you with our top quality service and cuisine in 2014. Read U-T San Diego’s interview with restaurateur Bertrand Hug about this exciting award here.

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Interview with Chef Martin on Oktoberfest

You were born and raised in Southern Germany, what cooking inpirations from your childhood are likely to be reflected in this year’s upcoming Oktoberfest? Can you give us a preview of what we should expect?

Mille Fleurs Executive Chef Having been born and raised on a dairy farm in Southern Germany, right at the Bavarian border, I’m often inspired to cook the traditional food from that region. So much of the cuisine is at its best at this time of year, with fall and winter just around the corner and many people beginning to crave warm and savory comfort food. People also naturally tend to eat these heartier types of foods – and more of them – toward the end of the year in order to, as I say, survive the cold winter (although this is only true back in Germany)!

It is around this time that I begin to look forward to bringing Germany’s Oktoberfest to Mille Fleurs’ menus. I’m always excited to create traditional dishes like Bavarian cheese on a Limburger with raw onions, radishes, vinegar and oil, black pepper and chives; home-smoked trout; fresh mushrooms with bread dumplings; headcheese; spätzle in various preparations; braised pork shanks in sauerkraut; crispy suckling pig with red cabbage; authentic pretzels; apple strudel; and wiener schnitzel – to name a few.

I love recreating the cuisine of my childhood for Mille Fleurs’ guests, and hope that you’ll visit the restaurant between September 24 and October 31, so that I can share my favorite Oktoberfest dishes with you.


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