THIS RESTAURANT IS CLOSED Fleur de Sel

THIS RESTAURANT IS CLOSED Fleur de Sel Restaurant Review:

What's to like about this quaint, successful and delectable establishment? Simply everything. With the addition of chef de cuisine William Mickelsen, chef-proprietor Cyril Renaud can concentrate on even more creative menus, a better wine selection and his artwork, which adorns the walls. This is a serious spot for foodies; they come here for a petit voyage in gastronomy. All this at a decent price, considering the cost if you attempted the same feast in Renaud's native Brittany. What you get on the plate is pure artistry. From their backgrounds at such esteemed French restaurants around the city as La Caravelle and Bouley, the chefs share their personality and passions in the dining room. The restaurant takes its name after the wonderful sea salt of Brittany. The menus (tasting or three-course prix-fixe) are seasonal. You might start with a seared Hudson Valley foie gras with rosewater, apricot and exotic fruit purée, and red wine sauce. Entrées run the gamut from pistachio-crusted New Zealand venison loin in a beet sauce to sautéed monkfish with bacon, Oklahoma pecans, braised endive and a balsamic reduction. Figure this: you are at a very French restaurant but the cheese selection is made up exclusively of---très bons--American artisanal cheeses! For dessert, go for the huckleberry bread pudding with fleur de sel sable, and mascarpone sorbet. Wine connoisseurs will appreciate the offerings Cyril digs out at special sales.