Mille Fleurs hanging sign at front of restaurant.
Outdoor patio photo with yellow umbrellas and oak tree.
Owner Bertrand Hug and Director of Operations Ryan Thorsen.

The Restaurant

Mille Fleurs Restaurant located in Rancho Santa Fe, just a short drive east from Del Mar, offers a classic French menu in an upscale country-home space with gardens, patios, a piano bar and private rooms. 

From the time local restauranteur Bertrand Hug opened Mille Fleurs in 1985, it has been a standout location for Rancho Santa Fe celebrations, anniversaries and more. The venerable restaurant has received numerous accolades over the years including: "Top 25 in America" from Food & Wine Magazine, and "Best French" and "Best of the Best" from San Diego Magazine. About Mille Fleurs, The New York Times was quoted, "Far and away the best restaurant sampled in greater San Diego." The iconic space is adorned with one-of-a-kind vintage tile work that was imported from Portugal decades earlier, and features the always popular interior courtyard with bright yellow sun umbrellas, market lights and the 100-year-old Chinese Oak Tree overhead. 

Visit on a Friday or Saturday evening and enjoy the three-time San Diego Magazine "Best of the Best Piano Bar Entertainer," Randy Beecher. Beecher has crafted an unforgettably entertaining experience for diners over his 29-year tenure at Mille Fleurs Restaurant. 

 

These days, Hug is joined by Ryan Thorsen—director of operations and now owner of Mister A's—as they continue the Mille Fleurs' tradition of excellence in food, wine and service.  

Accolades & Awards

Food and Wine Logo
San Diego Magazine
New York Times Logo
Wine Spectator Logo
Ranch & Coast Logo

The
Cuisine

The Mille Fleurs' culinary team is second to none. The restaurant boasts an ever-evolving menu that embraces local, seasonal ingredients of the region. The Mille Fleurs team make a daily venture just a mile down the road to Chino's Family Farms to source their fresh ingredients for the same day service. The result is a delicious display of Southern California spun into classic French cuisine. Executive pastry chef, Papa Moussa, is a master of French pastries and has brought new life and creativity to the menu since taking on the executive role. 

 

No discussion of the restaurant is complete without giving attention to the award-winning Mille Fleurs wine cellar which boasts over seven hundred choices—spanning the globe and varying greatly in price. Sommelier and Maitre D, Marko Dedic, can help guests navigate the extensive list to create a tasting experience unlike any other. Mille Fleurs is proud to offer a vast by the glass and half bottle list in addition to the full bottle selection.    

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