USA Dinner
Bailliage of La Jolla
Rancho Santa Fe, March 18, 2018
Through a French garden
" every moment was a feast for our eyes and taste senses "

For its elegant spring dinner, the Bailliage chose Mille Fleurs Restaurant which embellishes Rancho Santa Fe’s country-side canvas with as much colour and ambiance as Monet’s palette. This old country restaurant occupies an historic building in the town. Chairs, sofas and tables placed at different angles in both rooms enabled the 50 attendees a special view of the magnificent floral arrangements, art, fireplace, patios and peeks at the historic village.

Owner and Chaîne member, Bertrand Hug, hails from France and has created over the years an extensive and knowledgeable wine collection. Mille Fleurs was the first in San Diego County to offer farm-to-table dishes with classic as well as lighter dishes to suit the modern appetite. Chef Martin continues to pick up fresh produce daily from the famous Chino Farms – right down the road. With Chef Martin Woesle’s elegant touch, the menu spoke of all things spring.


Salmon rillettes, gravlax, smoked eel
Chino’s farm beets, shallots, horseradish
2015 Keller Dry Riesling ‘Von der Fels’ - Rheinhessen, Germany

Norwegian cod with green herb crust
fresh artichokes, leeks, clams, beurre blanc
2015 Saint Romain, Domaine Buisson - Burgundy, France

Sautéed quail and foie gras
king trumpet mushrooms, spigarello, Madeira sauce
2016 Boen Pinot Noir - Russian River Valley, California

Brebirousse and Mimolette cheese
quince paste, fig almond cake, micro greens
1996 Marcarini, Barolo-Brunate - Piedmont, Italy

“Œufs à la neige”
berries, vanilla, caramel
2016 Di Stefano Moscato d'Asti - Piedmont, Italy

From when we arrived to the very last morsel of the exquisite dessert and last drop of the excellent wine pairings every moment was a feast for our eyes and taste senses. Our deep appreciation was expressed to all concerned with the evening’s creation.

Marie Addario, Vice-Chargée de Presse Nationale
Editor, “Gastronome” and “Gastronome Extra!”