"Mayville Restaurant Earns 2009 AAA Four Diamond Award"
"The Motorist" A.A.A. Newsletter June 2009Chautauqua area foodies aren’t the only fans of the cuisine and service at a popular local restaurant. La Fleur, located at 5031 West Lake Road, Mayville, has been awarded the prestigious AAA Four Diamond Award for the second consecutive year, according to officials at AAA East Central.
La Fleur joins a select group of AAA Four Diamond winners. Just 2.8 percent of the 27,000 AAA rated restaurants throughout the United States, Canada, Mexico and the Caribbean received the prestigious designation. Only 48 restaurants in New York have received the award.
“AAA Four Diamond Award winners such as La Fleur consistently deliver premier experiences, complete with superior personal service, superb cuisine and impressive surroundings,” said Jim Lehman, Senior Vice President for AAA East Central. “We are delighted to present La Fleur with its second award,” he added.
The Diamond ratings are included in each lodging and restaurant listing in the 2009 AAA TourBook® guide and on AAA’s website, AAA.com. AAA’s 50 million members depend on TourBook® guides to assist them with their travel-related decisions. An establishment’s Diamond rating is often the deciding factor when a member chooses a restaurant or hotel.
“We are honored to be recognized as a AAA Four Diamond establishment,” said Jonathan Haloua, Director of Operations, La Fleur. “At La Fleur, we are committed to providing a premier dining experience to all of our guests by consistently exceeding expectations. This award acknowledges the hard work and dedication of our staff.”
"La Fleur plucks its first AAA Four Diamond Award"
"The Motorist" A.A.A. Newsletter May 2008Japanese poet, Kobayashi Issa, once wrote “in the cherry blossom’s shade there is no such thing as a stranger.” Hospitality is just one of the many qualities that makes La Fleur such a unique dining experience. The flagship of Chautauqua Restaurant Row at the Red Brick Village Shops, provides a unique romantic atmosphere in a historic Victorian home. Attention to detail is readily apparent in the pristine gardens overlooked by the restaurant and its French countryside decor. La Fleur, which of course means the flower in French, has become part of a very select group. It is the only restaurant in Western New York to capture a AAA Four Diamond Award, and one of only a handful throughout the entire state. Just three percent of the estimated 23,000 AAA Rated restaurants nationwide merit this distinction each year.
“We are delighted to honor La Fleur with the first of what will hopefully be many AAA Four Diamond Awards,” said Jim Lehman, AAA Senior Vice President. “Establishments receiving this type of recognition offer refined cuisine, incomparable service, and a well appointed atmosphere to create a memorable dining experience.”
Lawrence Floyd.
"La Fleur's fine food in full bloom". The Erie Times, July 16th, 2007.
"MAYVILLE, N.Y. -- The menu at the La Fleur restaurant near Chautauqua Institution lists one entree as "Recontre de la Mer et de la Terre."Most of us know it as "surf and turf." I normally pass over it because it's usually too expensive. Also, it's often more than my stomach can comfortably hold.
But here the "mer" was grilled ahi tuna, and the "terre" was braised veal. I'd eaten on two previous occasions at La Fleur, which I consider to be one of the very finest restaurants in a 50-mile radius of Erie. So I suspected that this surf and turf might be a culinary surprise.
Equally as playful as my plate was wife Judy's shelled lobster poached in lavender butter. It came with a caramelized onion tart tatin and a line of green fennel froth. The lobster was sinfully good, and the tart offered a perfect pastry shell.
Al Metrik used superlatives to describe his Frenched rack of Colorado lamb, red pepper and an incredibly flavorful and aromatic rosemary polenta cake. "Probably the best meat I've ever eaten," he said with solemn admiration.
Our meal had begun with three breads -- sourdough, whole grain and kalamata olive. Our servers then brought each of us a small glass cylinder of cold yellow tomato soup with a piece of micro mustard floating atop. Homemade lime sorbet cleansed our palates after a shared appetizer -- a pear and French blue cheese tart with mixed greens, balsamic vinaigrette and bacon lardons.
Incidentally, each separate course was delivered to the four of us simultaneously, thus eliminating any need to apologize for beginning to eat while unserved table mates pretend not to be hungry. Made each morning at 6 a.m., desserts are irresistible.
Al and Rose shared the crème brûlée trio -- lime, vanilla and espresso. After everyone sampled each, we had amiable disagreement about the favorite.
Like many of nature's loveliest flowers, La Fleur can't be enjoyed after September, when it closes for the season. So plan your visit accordingly.
You'll discover ingredients that achieve a sensual, subtle balance. You'll delight in the serenity of dining in a space whose simple elegance sets the bar for a fine-dining atmosphere."
For the full review go to: http://www.GoErie.com/restaurants
Patrick Fanelli.
"Plate Of Perfection". The Post Journal, August 29th 2006
"MAYVILLE — Every upscale restaurant in New York City knows a ‘‘30’’ rating on the Zagat Survey means one thing — pure culinary perfection...It was Tim and Nina Zagat themselves — founders and owners of the Zagat Survey, which samples and rates restaurants in 70 metropolitan areas and is widely considered the premier culinary judge in the country — who awarded the restaurant the perfect ‘‘30’’ rating after dining there the night of Aug. 9...."For the full review go to:
Lawrence Floyd.
"A Rose Without Thorns". The Erie Times, July 7, 2005.
"Any description of French cuisine would have to consider, among other things, elegance of preparation and presentation, original or whimsical combinations of fresh ingredients, and exceptional quality in such common items as bread or vegetable side dishes . . . It's all there at La Fleur . . . our two-and-a-half-hour dinner was as flawless as a fresh rose."For the full review go to: http://www.GoErie.com/restaurants
Arthur Page
The Artvoice,Buffalo, August 2005
"Outstanding French restaurant. Impressive starters include frog’s legs, pear and blue-cheese tart and country-style pâté. Entrées include roasted rack of lamb flavored with lavender and garlic mustard, seared duck breast in an orange and honey glaze and rabbit leg in a whole grain Dijon mustard sauce. Among the excellent desserts are fabulous crème brûlées. Open June through September. Call for off-season hours."For the full review go to: PDF Version CLICK HERE
(From Right to Left, Saskia Tounsi Dining Room Manager, James E. Lehman Senior VP East Central AAA, Jonathan Haloua Executive Chef, Dave Sampson (Brick Village Gourmet Baker & Pastry Chef )
Jim Lehman, Senior Vice President of AAA East Central, presents the prestigious 4 Diamond Dining Award
to Executive Chef Jonathan Haloua, Pastry Chef Saskia Tounsi, Sales and Catering Manager Karen Kearney and Manager Allison Lincoln (Not Pictured)
La Fleur will re-open for the summer season in June of 2012.
Thank you for a great sesason 2011, we look forward to be serving you this upcoming summer!
For any inquiries, please feel free to contact us by email throughout the year by using the link below.
La Fleur
5031 W. Lake Rd - Mayville, NY,14757
Phone:
716.753.3512
