Fleur de Sel is an example of the type of place a top chef (Cyril Renaud) who worked at a name restaurant(La Caravelle) leaves to open his own place,a labor of love. The space is small and intimate. Brick walls decorated with diamond shaped mirrors and the chef's own impressionist and post impressionist paintings. (They're okay but he should keep the night job.)The host and waiters are eager to please. Service requests are quickly dealt with.Very good appetizers included a parmesan napoleon with sardines & baby greens and parsnip soup with white truffle & chesnut ravioli.The seared foie gras (smooth not chewy) had a dried apricot puree with rosewater. Nice combo of flavors and balance.Trid two mains. Veal tenderloin with sweetbreads were cooked just right.Not too firm or soft.Best main of the evening was the Black Bass with Malbec sauce.Silky with great blend of flavors.Dessert was wonderful.Great intensity and freshness of ingredients.First rate small chocolate tart with ice cream.Even better raspberry Feuillete with caramel grenache. Best was poached pear with hazelnut ice cream.Interesting faily priced wine list.FDS's weaknesses were the noise(hard surfaces)and not much choices for wine by the glass.Fleur de Sel had a cozy happy vibe of people enjoying themselves and their meals that cold winter evening.