Art Chowder September | October 2017, Issue 11 | Page 56
THE BEST PLACES TO
CELEBRATE
YOUR NEXT
SPECIAL OCCASION
By Chandler Baird | spokaneeats.net
“Where should I go for dinner to celebrate
my special occasion”
This is by far one of my most commonly asked questions. So, to
answer, I put together this list of some great fine dining spots in
Spokane. Whether you’re celebrating a graduation, engagement,
birthday or anniversary, none of these places will disappoint your
taste buds or your festivities! I wrote about some of my favorite
dishes and which places have the best desserts—because, a cele-
bration without dessert is just a meeting.
56 ART CHOWDER MAGAZINE
T
here is a famous French
saying “Dis-moi ce que tu
manges, je te dirai ce que tu es”
which translates to, “Tell me
what you eat and I’ll tell you
what you are”. This quote could
not be more appropriate after
finishing a meal at Fleur De Sel.
Looking out at the sunset over
the city, with the wafting smell
of their famous chicken and
truffles entree; the dim lighting
creating a romantic ambiance;
good conversation and friendly
service, the Fleur De Sel fed all
my senses well and made my
heart (and stomach) happy.
Your meal at Fleur de Sel is best
enjoyed if you order by course
so the chef can prepare each dish
with perfect timing. Don’t be
afraid to eat at Fleur De Sel just
because you don’t understand the
menu. Our waitress did a great
job of explaining the specials and
answering all of our questions.
The entrees go for about $15-$25
and the portions are generous.
My “Chicken and Truffles” was
drowning in their Italian black
truffles cream sauce and I was
practically drinking it even as my
chicken and mushroom ravioli
were cleared. The chicken was
very tender and the presentation
was beautiful and elegant.
The entrees at Fleur De Sel are
timeless as are their desserts.
They keep it classic with French
pastries and offer a perfect plate
for two, complete with two
macarons and two chocolate
caramels. This “Petit Four”
dessert plate comes with house
made 4-spices cheesecake-filled
macaron and bite-size chocolate
caramel, topped with fleur de sel.