Jean Baptiste Pilou, former chef at La Bourgogne, is at the forefront of Fleur de Sel's novel proposal ("Flor de sal"). Located in the neighborhood of Belgrano, the restaurant has the style of a French bistro, in an intimate space and with the warmth of the attention of its owners. There, everything is homemade, in a kitchen that adapts the French proposal to the Argentine palate through a menu that is renewed every three or four weeks to always have fresh seasonal products. Of its dishes, the heart of cuadril with Sarawak pepper and potato mousseline or black hake in emulsion of saffron, accompanied by crispy olives and chorizo and vegetables stand out. For dessert, a perlite: Baba, based on mango, banana, passion fruit, rum and honey cream cane.