At the restaurant La Fleur de Lys in Grasse, the chef Frédéric Bogé proposes an inventive cuisine, highlighting the noble products from the Grasse region.
La Fleur de Lys is a restaurant that blossoms in the hollow of the old stones of Grasse, between earth, sea and mountain, a stone’s throw from the historical center of the Capital of Perfumes, in an old flower drier, an architectural jewel of the Grasse heritage. The authenticity of the place perfectly combines with the authenticity of the produits de terroir, cooked with refinement, that one finds in the beautiful and generous plates by chef Frédéric Bogé.
A subtle and sophisticated atmosphere
La Fleur de Lys is first an extraordinary setting: its vaulted porch shelters an intimate terrace opens on a sumptuous room made of stone and bricks whose terracotta offers to the glance the patina of time in a gradient ranging from red to beige. At the top of these walls, the vaulted ceilings welcome skillfully balanced lights. Pastel colors and the soft and serene atmosphere gives the feeling of being in a cocoon conducive to romanticism and invites you to linger to taste a gastronomy elaborated with passionate care.
Chandeliers and magic
The subtle decoration of pastel color boasts beautiful blond woods, pieces of furniture beautifully patinated by time, rattan armchairs with comfortable cushions, basketry objects, small gray cerusé coat-hangers… The whiteness of the tablecloths contrasts with the delicate lighting and the authenticity of the brick, gives the whole a soft, warm and friendly atmosphere.
Here everything is chandeliers and magic. The refined lighting of two sumptuous braided wood chandeliers is sublimated by superb crystal pendilles and heart-shaped pendants, majestically adorning the sculptural vaulted ceiling. Hearts that go down to the dishes concocted with love by the chef Frédéric Bogé, but also a nice nod to the lovers coming to La Fleur de Lys who will find in this historic place intact roots of the past and a lovely sign of fate in spite of the passage of time.
An inventive cuisine de terroir
Frédéric Bogé, the young chef of La Fleur de Lys, enjoys the noble products from the French and Azurean terroirs and especially those from the Grassois country. He selects the products from our beautiful alpine region: vegetables of M. Auda, Piechal olive oil by Erwan Le Négrate in Châteauneuf de Grasse, wild fishes from the Pêcherie Azuréenne, Bière de Grasse, the Confiserie Florian provides the confits of Rose, Jasmine, Mandarin. The cheeses and milk to make ice cream come from the Chèvrerie du Bois d’Amon of Edith Stellier, with whom the chef is designing new desserts and cooking classes.
Gastronomy of tradition and inventiveness
Frédéric Bogé’s gastronomy at La Fleur de Lys combines tradition and innovation; the chef likes to revisit the recipes of our grandmothers by combining neat flavors: softness and roundness, freshness and creaminess, fondant and crisp, in a harmony enhanced by creative touches of perfumes and savants juices or sauces.
After a Briochine of Dried Tomato and Piechal Olive Paste, whose melting and crispy paste is served warm for the aperitif, an amuse-bouche awakens the taste buds: a Tartar of Turnips Passion, Bouillon of Guinea Fowl. The freshness of the Fruit of the Passion elevates the earth flavors of the turnip, under the thousands eyes of the tasty broth of guinea fowl, decorated with tasty strips of algae.
Terroir azuréen in the plate
Cake of Sweet Potatoes and Foie Gras with Ylang Ylang, Olive Confit from the Maison Piechal and winter Purslane of M. Raillon. A succulent pan-fried foie gras is entwined by two slices of sweet potato cake perfumed with the sensual flavor of the exotic Ylang Ylang. Before tasting, half of the dish is watered with a meat juice which gives a rich dimension to the sweetness of the dish.
Fried Egg, Red Cabbage confit with Orange, Poutargue and Nuts, cream with Lemon and Horseradish. The suave freshness of the Red Cabbage confit with Orange enhances the nature and farm taste of the organic egg. The poutarge and the seaweed take away the authentic flavors of the products from the farm towards the shores of the Mediterranean.
Roasted Quail with confit Apple smoked in Hay, Butterflies of Chestnut and Onions confit with Beer of Grasse. An alliance of sweetness and full-bodied in winter accents, alternating the firm and tasty flesh of the quail, the apple with the honeyed touches of hay and the typical flavor of the onion confit with the sublime artisan beer from Grasse. The nice invention of the chestnut pasta confers a woody and sweet touch.
Cannelloni of Veal Shank and Leeks with Sage, Caramelized Veal Ris and Aigo Boulido Mousse. A very aesthetic plate, a dish rich in tastes, where smoothness gives roundness to the bitterness of the braised endive wrapped around the perfumed veal shank, cooked to perfection. The espuma of Aigo Boulido gives an aerial touch of garlic in the mouth.
Le Tout Citron, flavored with artisan beer and Ice cream with Yuzu. A delicious dessert with an exquisite lightness, combining three delicious peaks of almond Pain de Gènes with the peaks of freshness of yuzu cream and mousse of beer of Grasse with superb aromas of hops. The creamy yuzu ice cream is based on goat milk, more digestible.
Sarazin Pancake, Tangerine Orange cream and juice with Orange wine, Orange Blossom Ice Cream. A Crepe Suzette revisited by Frédéric Bogé with many notes of sweetened citrus fruits brought by the tangerine, orange and orange wine (from a local producer). The orange blossom ice is a signature of the “terroir Grassois” from which this perfume originates.
Frederic Bogé, a passionate chef
Originating from Lille, Frédéric Bogé studied at the Lycée Hôtelier de Lille. He then began his career in Lille with starred chefs in beautiful houses such as Le Sébastopol and L’Huîtrière before going to perfect his talents in England at the restaurant Rudding Park (2* Michelin) in Harrogate.
Arriving in our region at the turn of the century, he worked with Chef Franck Cicognola at La Vignette Haute in Auribeau, then joined Fréderic Buzet at the Relais-Châteaux Le Saint Paul (1* Michelin). He then fine-tuned his qualities as sub-chef at the restaurant La Passagère of the Hotel Belles Rives in Juan les Pins, then seconded Serge Gouloumes at Le Mas Candille, Relais-Châteaux in Mougins.
He then seconded Nicolas Rondelli at L’Hostellerie du Château (1* Michelin) at Bar-sur-Loup and Alain Llorca at Café Llorca in Vallauris.
Before La Fleur de Lys, he officiated as chef at the restaurant of the Elixir Hotel and Spa in Grasse and at the Bistrot Gourmand and Gastronomic Restaurant Le Madesens at Le Tignet.
A member of the National Academy of Cuisine, Frédéric Bogé advocates respect for the product and the terroir he loves. He also has the greatest respect for his “fathers” who have given him the love and values of the profession and the tradition of the transmission of culinary knowledge.
Nature and racing horses
The owner of La Fleur de Lys, Christiane Sallé is an equestrian sports enthusiast and horse breeder. Before taking over to the restaurant, her life was always guided by the love of the horse she passed on to her daughters, high-level athletes, who are or were part of the France equestrian jumping team. Evidence is, 26 horses always frolic on Christiane Sallé’s estate and go up to Gréolières les Neiges in the summer. Two of her protégés, some ponies reached the record age of 46 and 48!
Acquired by Christiane Sallé and her daughter Solène since September 2016, the restaurant La Fleur de Lys was officially inaugurated on December 16, 2016, in the presence of Jérôme Viaud, Mayor of Grasse and many personalities.
La Fleur de Lys
2, avenue Chiris
Tel + 33 (0)4 93 36 33 19
Menus : 27, 29, 37 €
A la Carte menu: 40 €
Closed on Sundays and Mondays
La Fleur de Lys in images
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