Fleur De Sel: A User’s Guide
French Deli | Prepared Meals To-Go | Popular Quinoa Salads | Corporate Catering
Breakfast: ham-and-cheese croissant
Lunch Box: prosciutto sandwich, chilled gazpacho, and fresh-baked cookies
Dinner: housemade butternut-squash ravioli
Meet Chef-Owner Stephane Gregoire
Worked alongside Gordon Ramsay at Harveys in London
Former chef at Ritz-Carlton dining room in Atlanta
Former chef at Chapeau Bistro and the Aqua restaurant group
At Fleur de Sel, Chef Gregoire prides himself on producing fresh, seasonal meals
Where to Sit: Snag one of the few counter seats, or join the majority of the crowd and take your meal to-go.
When to Go: lunchtime during the workweek (it’s closed on weekends). Because everything is prepackaged, the line tends to move quickly.
Diners consistently rave about the seasonal quinoa salads. One iteration features sweet corn, cherry tomatoes, and ricotta cheese on a bed of baby arugula.
Stop in after 4 p.m. on a Friday for 50% off whatever food’s leftover from lunch.
The corporate catering menu is huge and features plenty of options for meat-eaters and vegetarians alike.
The restaurant uses compostable containers, cutlery, plates, cups, and napkins.
Macaron: a colorful, sandwich-like pastry made of almond flour and egg whites; it’s usually filled with fruit preserves or flavored creams.
Steak au poivre: steak seared in a crust of cracked peppercorns, leaving it rare to medium-rare inside.
While You’re in the Neighborhood: Take a break from the office with a leisurely stroll along the San Francisco Bay Trail.