Le Fleur de Sel
What they say
“We are a place where challenges arise. We take delight from textures and flavours, and will bring to your table the work of the chef and the small agro producer. We fight to protect our invaluable gastronomic heritage. Our own organic garden supplies much of our produce, and other products come from local agricultural workers and fishermen.”
Signature Dishes
Boeuf bourguignon with red wine and herbs; onion soup with home-made broth; and southern lamb with herbs.
What we say
Michel Moutrousteguy oversees a kitchen where the technique of his country, very well resolved, is adapted to the unique conditions of the Araucanía Andina, one of the most beautiful wooded territories of Chile. Through their dishes pass wild mushrooms, berries, field herbs, and endemic fruits of the local indigenous culture, the Mapuches. All these ingredients are linked to delicate soups, or game meats and fish. Except for its classic French dishes, everything is seasonal, surprising, and natural.
What others say
“Basque-country chef Michel Moutrousteguy offers a Mapucheinfused French menu that’s well worth the trip to Termas Peumayén, 32km east of Pucón, even if you don’t plan on getting wet. It’s meat-heavy (wild rabbit, beef tongue pot au feu, beef bourguignonne), fiercely local and seasonal, and the region’s gourmet destination for foodies.” Lonely Planet
What
Celebrating quality cuisine