Dear Fleur de Sel Customer,
It is with sadness but also pride that I am writing to tell you that, after more than eight successful years in business, Fleur de Sel will serve its last meal on Saturday, February 21st, 2009. We have achieved a lot, and it has been a pleasure and an honor to serve you these past years. And from the perspective of food and service, I am proud to say that Fleur de Sel has continued to operate at the highest level; this was confirmed most recently by our third consecutive Michelin star and a four-star write-up in Forbes. However, as I think many of you will understand, the economy has forced us to close the restaurant for financial reasons.
On behalf of the staff, I would like to thank you for contributing to a fantastic run at Fleur de Sel, and encourage you to stop by for lunch or dinner in the two weeks before we close. We would love to see you.
After February 21st, I will continue doing what I love best: cooking. I will be focusing my attention and energy on my new, more casual restaurant, Bar Breton. I encourage you to come try the restaurant and to say hello to me in the kitchen.
Best wishes,
Cyril Renaud
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It is with sadness but also pride that I am writing to tell you that, after more than eight successful years in business, Fleur de Sel will serve its last meal on Saturday, February 21st, 2009. We have achieved a lot, and it has been a pleasure and an honor to serve you these past years. And from the perspective of food and service, I am proud to say that Fleur de Sel has continued to operate at the highest level; this was confirmed most recently by our third consecutive Michelin star and a four-star write-up in Forbes. However, as I think many of you will understand, the economy has forced us to close the restaurant for financial reasons.
On behalf of the staff, I would like to thank you for contributing to a fantastic run at Fleur de Sel, and encourage you to stop by for lunch or dinner in the two weeks before we close. We would love to see you.
After February 21st, I will continue doing what I love best: cooking. I will be focusing my attention and energy on my new, more casual restaurant, Bar Breton. I encourage you to come try the restaurant and to say hello to me in the kitchen.
Best wishes,
Cyril Renaud
- Skinny 2-04-2009 9:28 pm