Fleur

Her restaurant is called Fleurs Place (without an apostrophe) and it is Fleur who makes it special.

We’ve never had a bad meal there but the ones when she is there are better. Her personality makes it more than just a very good restaurant with wonderful food and good service.

That personality shines through in her autobiography, Fleur, the life and times of pioneering restaurateur Fleur Sullivan.

She was a woman ahead of her time in her appreciation of the importance of history and heritage; her enthusiasm for good local food and the part it plays in tourism; and also in setting up and running businesses while bringing up her children.

The book chronicles her adventures and ventures in business and life neither of which have been without their challenges.

It is a fascinating and inspiring read generously supplemented with photographs, including many recent ones by Aaron McLean.

 

Fleur, the life and times of pioneering restaurateur Fleur Sullivan,  with Nathlaie Brown, published by Random House.

4 Responses to Fleur

  1. dutchie down south says:

    been to 5 bookshops in Gore and Invercargill to buy this book as a birthday present for my darling wife….sold out everywhere….

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  2. homepaddock says:

    Try on-line at Fishpond (www.fishpond.co.nz) Paper Plus or Whitcoulls, or try phoning WHitcoulls or Paper Plus in Dunedin or Paper Plus in Oamaru and Wanaka – all had copies when I was there last week.

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  3. Richard says:

    “Fluers” is Fluer, her, the site, ambiance– wonderful. But she cannot cook fish, in my view. She has the choice of the catches off the fishing boats moored at her doorstep. Yet the fish dishes on the menu do not reflect the catch and how each fish should or could be cooked.- Given up going there. And its very expensive

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  4. homepaddock says:

    Obviously a matter of taste, Richard.

    I’ve never been disappointed by a meal there, especially the blue cod which is served simply so as not to detract from its delicate flavour and the kai moana platter has encouraged me to try all sorts of fish and sea food I’d never normally be tempted by. It’s not cheap but it it’s not bad value for money.

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