Daniel lives in Auch but chose to visit L’Isle sur la Sorgue for the holidays. It is a town about 50 km from here and a town that we know well having spent two weeks there several years ago. The town is an antique hunter’s paradise but as we discovered, it is also a gourmet’s paradise.
We ate at a restaurant called Le Vivier – a word which means fish tank/fish pond. The restaurant is located along side the
so the name may have something to do with the location. In any case, the setting
was attractive, the service was impeccable and the food was fantastic. Sorgue River
The restaurant had put together a special lunch-time meal as its Repas de Noël (Christmas meal). The meal started with canapés and amuse-bouche (mouth pleasers) including a light mousse of cream and fish served with a piece of crisp bacon, oyster paté served on an oyster shell and a lobster roll.
The Entrée (first course) was “Maki de Saint Jacques, cressionnière à l’ail noir, emulsion au lard rance.” – I’ll never get the word-for-word translation for this item. Suffice it to say that it was a lovely, thinly-chopped scallop wrapped in basil (or spinach) topped with a watercress and garlic sauce. The sauce was a bright green and looked lovely served in a white bowl.
There were two plats (plates) for the main course. The first was: Turbot rôti, citron confit de Menton, gnocchis de potimarron et blinis. Roasted white fish (turbot) served with a crispy slice of preserved lemon (from Menton, Fr.), gnocchis made from pumpkin and little pancakes.
(Daniel chose a Jurançon sec for the above courses. Wonderful pairing. We had a burgundy – Auxey Duresses – to go with the second part of the main course. Another wonderful pairing!)
The second plat was: Dos de cerf aux poivres, velouté de topinambour à l’huile de noisette, copeaux de châtaigne et pomme de terre en transparance. Venison rubbed with coarsely ground pepper served on a sauce made from Jerusalem artichoke and hazelnut oil with pieces of roasted chestnuts; potatoes sliced so thinly that they looked transparent after cooking.
The cheese course was warm St. Marcellin cheese (creamy, soft cow’s milk cheese) with a slice of truffle in it. Saint Marcellin truffé, servi tiède.
Dessert was: Boule de Noël aux litchis & pommes (a Christmas ball that contained an apple/litchi ice cream). –and the Christmas ball was a sugar confection, i.e., edible!
Et bon appétit!