Fleurette

It is one of the most anticipated restaurant openings in the country and it's happening right now in San Diego. Florett is a brand new restaurant by Michelin recognized chef Travis Swyker, celebrating the flavors of the French Italian Riviera and it just opened its doors tonight in the UTC area. CBS 8 Kelly Hess, it all takes us inside in this on the menu, sneak peek. Heseled in the UTC area beyond the bright yellow doors, a taste of the south of France. Florett just opened its doors to the public today, but CBS 8 cameras gonna look inside as crews put the finishing touches on it. I want you to try this one first because I think it's the most emblematic of who we are. We featured Travis Swyker on the Menu last year as he showcased his wildly popular downtown restaurant Cali. Florett is what he calls his second dream come true. The word Florett comes from the word Florett, it's kind of So it's kind of But yeah, if you're French, you're probably All of the ingredients come from local farms. There's even a garden out back with fresh fruit and herbs. This is something that my dad did for me. Chef Swyker uses French technique and adds his own touch of creativity. If you're not going to come to this restaurant and expect steak frites and escargot, this style of restaurant is more focused on the light bright cuisine de soleil from the south of France, which is very similar to what we have here in San Diego, the climate, the culture, the people. The first dish I try, bouillabaisse, a traditional proven-sale fish stew. Here we have local sheep's head and lobster caught by Johnny G, local fishermen here in San Diego. Fresh flavors, that is so good. If you bend to France, I think it's transportive. If you haven't, I think it makes you proud to be a San Diego, This is really special. This is amazing. The style of the decor from the Matisse- The second dish, oof and eggs, uni at the bottom of the shell, marinated local eggs with proven-sale black truffles. Those kind of eggs on toast, just done in a kind of a fun, shareable way. And just put that right there on that toast. Okay. And just manja, just smash. That is so creamy and delicious. That's a taste of France right there. Because Calais has been so successful, did you feel a lot of pressure coming into this restaurant? The first one, you hit it all the park. Second one, So, so, so much harder. But Calais whatsoever, I know who I am and what I'm trying to create. This restaurant has a personality of its own. And his hometown is at the heart of everything. There's not a lot of places in the world that are Calais has it all. CBS 8.