Tracked on 1 list across 1 authority.
The chef worked in France and Italy for 30 years before opening her restaurant in 2003, relocating to this elegant space in 2017. She uses mostly local ingredients in seven- to nine-course prix fixe menus with a choice of mains. Thoughtfully composed and executed, the menus evolve with the seasons, distinguished by clarity of flavour, harmonious balance, and subtle visual appeal. Her signature use of wine, Asian spices and herbs lends her dishes exceptional depth and aromas.
Fleur de Sel appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
