How would you describe the restaurant’s cuisine?
Impeccable ingredients executed with precision, passion and focus.
What should we order?
Some standout dishes are definitely the Oeufs & Eggs with soft scrambled eggs and San Diego uni, the Kanpachi & Carrot Cru, and our housemade egg yolk fettuccine with golden Ossetra caviar and Meyer lemon butter. The dry-aged Liberty Farms duck à l’orange and San Diego Bouillabaisse are also favorites. Our lead bartender, James Roe, has captured the spirit of the Riviera with cocktails such as the Bordighera and the Cannes.
“After working with Daniel Boulud, a master of French cuisine, for a decade, I wanted to share my passion for French food and culture with my community.” –TRAVIS SWIKARD
What’s an off-menu dish that your VIPs love?
True wild Dover sole cooked classically on the bone and served with an amandine sauce. It’s a tender, delicious fish, and we’re excited to offer it at Fleurette.
The Kanpachi & Carrot Cru starter with habanero, almond milk and citrus
If you had to choose one dish to eat on the menu, what would it be?
I love perfectly cooked vegetables, so I would say my favorite is the vegetable aioli, my take on the Provençal classic.
Chef-owner Travis Swikard.
Photo by Kelly Wood Photography
What else should we know?
We have an amazing private event space separate from the dining room, opening onto our private garden area behind the restaurant. I planted Fleurette’s garden with my dad, a landscape architect. It supplies the restaurant with fresh citrus and herbs and connects our kitchen team to the flavors we’re cooking with.
Dining and Cooking