L’Isle sur-la-Sorgue

April 28, 2008

La Maison sur la Sorgue
http://www.lamaisonsurlasorgue.com
6, rue Rose Goudard; 33 4 90 20 74 86

( April 18-20, 2008 )

We have always enjoyed our visits to this charming village, laced with canals and home to several hundred antique stores, so we decided to go there for a weekend after we found a bed and breakfast that is right in the center of town.

La Maison sur la Sorgue is everything we would want, from its perfect in-town location to the charming rooms. In addition, Frédéric and Marie-Claude have a boutique stocked with the treasures they bring back from their winter trips to various places in the world.

Because the stores are open primarily on weekends, we arrived on a Friday night and walked to our dinner at le Jardin du Quai, a truly ideosyncratic restaurant where you eat what the chef feels like preparing that day. No choices at all. But all of the very highest quality and farm-fresh.

We started with cucumber, salmon and black beans served in an ice cone that was then balanced in a glass dish. The ice cone is evidently made by a special machine they have and was a totally fascinating presentation.

We then each had four scallops in their shell with ham, zucchini and Parmesan cheese, followed by bar (or loup) with baby carrots and shredded cabbage. Dessert was a cookie-crusted confection with whipped cream and fresh raspberries.

The menu at 43 € was fairly priced and the atmosphere inside was quite pleasant on this cold, rainy night. We understand that in the summer, the doors are open out into a large garden where it is the place to be in the summer with with crowds until midnight.

Saturday we drove to several villages and then came back and walked to various antique stores. Dinner was at Café Fleurs, around the corner from our B&B. Here we feasted on the 47€ menu with langoustines in Thai curry soup (Varian) with Gary relishing a house made foie gras with a caramelized apple.

Varian moved into a Simmenthal beef with beef cheeks and Gary had a lamb with garlic and fava beans. The cheese course was three chevres with dried apricots, and then a sorbet of thyme and citron. Dessert was a chocolate mousse with mint ice cream and an almond paste in custard. This was a lovely small restaurant with friendly service and truly delightful.

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