Fleurette is the newest restaurant from Michelin recognized chef Travis Swikard, also known for Callie. Opened in UTC La Jolla, Fleurette is a coastal Southern French Provençal inspired restaurant that draws from the French Italian Riviera while using San Diego ingredients. The focus is on lighter, cleaner cooking that allows seasonal vegetables, seafood, and broths to speak for themselves rather than relying on heavy sauces or butter forward preparations.
The restaurant was designed from the ground up by award winning Southern California firm Studio UNLTD. The interior features natural materials and sculptural elements with a coastal reference connecting San Diego and Southern France. The kitchen is outfitted with custom French equipment and the space includes glass walls, indoor and outdoor dining areas, and wine rooms. The back patio includes a working garden with citrus trees and herbs used in the kitchen and cocktail program. Private dining options include the Matisse Room, the Provençal Garden, and full restaurant buyouts for events.
Image credit Fleurette
Restaurant: fleurettesd.com
Reservations & Private Events: Available
Menu: Dinner
Adddress: 4727 Executive Dr Suite 100, San Diego, CA 92121
Hours: Tue-Sun 5pm - 10pm, Mon Closed
Photo credit Fleurette
The menu reflects modern French Provençal cuisine through California ingredients. Seasonal sourcing is a priority, with rotating menu items that reflect what is currently available. Fleurette works with local farmers and fisher people, focuses on waste reduction, and aims to operate with energy awareness. This approach shows up through their delicious creations that allow ingredients to remain the focus and hold true to Travis Swikard's vision.
The cocktail program centers on drinks named after coastal California destinations, using classic structures and restrained ingredient lists rather than novelty combinations. The wine list spans both Old World and California producers, with selections intended to pair easily with the vegetable driven and seafood focused menu. With dinner, I ordered the Cannes, made with French Riviera Gin, Raspberry, Lemon, Champagne, and Campari Foam as the restaurant’s take on a French 75. With dessert, I had the Coronado, composed of Bourbon, Champagne Reduction, and Brown Butter, which drank lighter than expected and remained balanced.
Photo credit Fleurette
To start, we had the Sourdough Rosemary Fougasse, served with Ligurian Taggiasca Olive Oil and Tapenade. The tapenade was balanced and had depth. The “Oeufs & Eggs” followed, made with Soft Scrambled Eggs, San Diego Uni, Black Truffle, PX Sherry Sabayon, and Griddled Sourdough. We also ordered the Beets à la “Fleurette”, prepared with Fromage Blanc, Pistachios, and Orange Blossom Honey Dressing. To finish the starters, the “Ham & Cheese” arrived with Crisp Gougères, Cornichon, 24 Month Prosciutto di Parma, Gruyère, and Black Truffle Fonduta. The prosciutto melted in my mouth.
Photo credit Fleurette
For the main courses, we started with the Garganelli alla Genovese, made with a 24-Hour Braised Beef Shank Ragu, Caramelized Onion, and Whipped Ricotta. The ragu was slightly sweet, very tender, and leaned rich without feeling heavy. The Egg Yolk Fettuccine came next, finished with Meyer Lemon Butter and Golden Ossetra Caviar. We then moved into the larger plates, beginning with the Provençal Lamb Duo, which paired Persillade Crusted Lamb Rack with Glazed Collar, Olive Tapenade, and Banyuls Jus. The meal finished with the most tender 32oz Dry Aged Flannery Côte de Bœuf, prepared with Porcini Rub and Shallot Madeira Butter.
Photo credit Fleurette
We ended the evening with two very different desserts, starting with the “Lavender & Honey”, made with Mikolich Honey Semifreddo, Pistachio Financier, Lemon, and Lavender Mousse. The dessert felt light and fresh, something that made sense given the garden and how often herbs and citrus appear throughout the menu. The Warm Dark Chocolate Fondant followed, served with Espresso Caramel Gelato and landed on the richer side.
Photo credit Fleurette
Service throughout the evening was welcoming and attentive, with a team that made us feel cared for and guided us confidently through the menu. Fleurette feels like an extension of Travis Swikard’s approach at Callie, translated into a lighter, more coastal setting, and already feels settled for a newer restaurant with consistency across the food, the space, and the overall flow of the night. Each course reflected a clear respect for the ingredients being used.
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