Mille Fleurs Reservations
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Address:
6009 Paseo Delicias
Rancho Santa Fe, CA 92067

Phone Numbers:
Reservations: (858)756-3085
Facsimile: (858)756-9945

HOURS:
Lunch: Thursday and Friday 11:30am - 2:00pm
Dinner: Nightly 6pm; Saturday 5:30pm


EMAILS:
Company Email / General Information
info@MilleFleurs.com

Special Events / Private Dining
events@MilleFleurs.com


Executive Chef / Kitchen
chef@MilleFleurs.com

Jobs / Applications
jobs@MilleFleurs.com

JUST FIVE MINUTES FROM THE 5

Click here for Mapquest Directions

From the 5 Freeway

Take the I-5 freeway to Lomas Santa Fe Exit at Solana Beach. Head East. After one mile, you will come to the first stop sign. From this point, the road begins to wind and curve, continue going another four miles to the second stop sign. Go through this intersection and we are the first building on the right, in the Country Squire Courtyard. (Lomas Santa Fe turns into Paseo Delicias).

From 15 Freeway

Exit Via Rancho Parkway. Head West. Follow this road for about three miles to the end. Turn left onto Del Dios Highway and follow for twelve miles. You will come to a four way stop, keep going straight another four blocks into the village. Mille Fleurs is on the left in the Country Squire Courtyard. (Del Dios Highway turns into Paseo Delicias).

From Encinitas

Travel east on Encinitas Blvd. Once you pass the Harvest Ranch Market, just beyond the intersection of Rancho Santa Fe Road and Encinitas Blvd, you will travel over a small bridge and will come to a stop sign, turn right. Follow this winding road until you come to the second stop sign. Turn right onto Avienda De Acacias. Go two blocks and turn left onto Paseo Delicias. Mille Fleurs is on the right in the Country Squire Courtyard.

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May is already here, and I think it is now a perfect time to have lunch or dinner on our courtyard patio. During the month of May, to accommodate the new spring produce, I create many different salads, served either as an appetizer or an entrée if you are looking for a light meal: maybe a vegetarian salad with some exceptional artisan cheese, one with home smoked trout or sautéed fresh quail or with prime beef carpaccio. Of course the grilled chicken breast salad with beets, French lentils and grain mustard dressing, as well as the lobster salad with avocado, papaya and citrus dressing are always one of our guest’s favorite. On hot days, I will serve chilled vegetarian soups, for example: a chilled fresh pea soup with mint and grapefruit or a chilled green zucchini soup with curry and parmesan crisp.

Fresh seasonal seafood also comes to mind when I design my lunch and dinner menu: I can’t wait for the wild trolled pacific king salmon or the fresh live soft-shell crabs to come in season this month. The classic fresh Dover sole is requested by many of our guests and it is prepared with a medley of chino’s farm vegetables, brown butter and lemon juice. I am also serving quenelles (I have been surprised by the inquiries), quenelles are delicate football shape dumplings, made out of trout, or pike or salmon. Many guests tell me that no one makes quenelles anymore, a super classical French dish and they are very happy to find them on the menu.

I also noticed that quite a few inspired lunch guests will stop at Chino’s Farm to purchase some of the ingredients they had for lunch or dinner, they are not disappointed as there can find a bounty of new produce right now at the stand.

See you soon in our courtyard or maybe at Chino’s farm.

Chef Martin