Chef Martin's Vegetable of the Month: White Asparagus - Mille Fleurs
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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
Piano Bar Hours: Open nightly until Close
Fri & Sat Open until Midnight ( 12am )


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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.


It is almost spring time and I am very excited to be serving fresh white asparagus from Holland again. Fresh cut white asparagus is a very sustainable product and a European favorite, it is only available from mid March until the beginning of June and many european restaurants typically present an entire menu with white asparagus featured in every dish during that time of the year. There is even an annual festival to honor the asparagus lily. The real secret to growing white asparagus is covering the stalks with sandy dirt as they grow a certain height. The lack of exposure  to sunlight robs their chance of turning grassy green. White asparagus needs to be peeled very meticulously since the skin is very tough, it also needs to be cooked longer than traditional green asparagus and costs 4 to 5 times more.

I know that in my homeland of Germany “Spargel” is most often served as the center piece of the meal. Each guest has 5-8 spears of asparagus on the plate and then chooses from at least two sauces (melted butter and Hollandaise), cooked or dried ham slices, and boiled new potatoes. At the restaurant, I serve the white asparagus as a light  appetizer in a orange blossom honey vinaigrette, with thin sliced prosciutto and a soft boiled quail egg. I also prepare a vegetarian white asparagus soup that is served with cinnamon croutons and garnished with spring flower petals which is very popular as a starter.

I will be happy to talk more about white asparagus with you at your visit to the restaurant anytime soon. But remember to request the delicacy when you make your reservation, since it sells out very fast every day as the season goes on.