Mille Fleurs Reservations

6009 Paseo Delicias
Rancho Santa Fe, CA 92067

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

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


Company Email / General Information

Special Events / Private Dining

Executive Chef / Kitchen

Jobs / Applications


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.

Mille Fleurs Logo

Mille Fleurs Staff

The Owner

Born in rural southwest France, Bertrand studied economics at the University of Toulouse. After college, his studies took him to America where he made his way to the west coast, always deriving income by waiting tables in French restaurants.

He started his own restaurant career in La Jolla, in 1973, as the managing partner of Le Cote d’Azur. In over a decade, Bertrand became involved in the ownership of several restaurants: Mon Ami, La Mediterranean, Bertrand’s and La Maison du Lac.

In 1984, finally on his own, Bertrand bought the property he coveted for years: Mille Fleurs, in Rancho Santa Fe. Taking on the challenges of offering elegant European cuisine to a relaxed city such as San Diego, his commitment and belief in utmost freshness and quality, soon made Mille Fleurs San Diego’s premier restaurant. Mille Fleurs has attracted national attention & awards (being named top 25 in America by Food & Wine magazine), helping to bring San Diego’s dining scene to the forefront.

Bertrand wanted to add a metropolitan restaurant to his restaurant portfolio and had always loved the tremendous location and potential of the legendary Mister A’s. He was able to purchase the lease in 2000 and completely redesigned the restaurant, which is now the toughest reservation in city.

In between spending time as host at both his country & city dining establishments, Bertrand writes a wine column for the local newspaper, enjoys golf, tennis, horseracing, and traveling with his lovely wife Denise.

Our Chef

Born in Southern Germany, Woesle began cooking at the age of 16. In Germany, aspiring chefs must be at least twenty-four years old and have eight years of restaurant and hotel experience under their toques before they are admitted to a school for chefs. The requirements were waived for Woesle, who was under age, and he graduated first in his class.

Woesle worked under Eckart Witzigmann at the restaurant, Aubergine, in Munich and at the renowned Ma Maison restaurant in North Hollywood before becoming Chef de Cuisine at Mille Fleurs in 1985.

Martin Woesle was named as one of the “Great Regional Chefs in America” by the James Beard Foundation in 1998. In June of 1998, Chef Woesle was invited by the Foundation to do a special dinner at the James Beard House in New York. This dinner was a sell-out event and was attended by Press from National Publications and Television. Much local positive press followed as well as applause from the Foundation members.

Bryan Miller, New York Times: “Ensconced in this insular little village is what I found to be the best restaurant sampled in greater San Diego, Mille Fleurs…The chef, Martin Woesle, is a classicist with a contemporary style and innovative touch.”