If you didn’t catch my first post on our trip to France be sure to check it out. One of the highlights of our trip was going to L’Isle-sur-la-Sorgue. It was a small town about 20 minutes away from where we were staying in the South of France. In comparison to some of the other towns we visited, this town seemed to have more of a younger crowd with a lot more going on. There were a ton of restaurants here and we dined at one that was kind of situated on the outskirts of the town along the river called Le Vivier. Our meal here definitely fell into my top three best meals of the trip.
I started with the Lobster & pea gazpacho, preserved lemon, lobster mousse & pimentos pearls. This was great and came with some type of lobster mousse which was awesome.
Todd’s Mom started with the Beef tataki, spring roll of wild asparagus & kohlrabi, cucumber & sesame jus
Todd started with the Velouté of Mozzarella di Buffalla, spiced tomato sorbet, tartine of broad beans & pata negra. I helped Todd with his starter and I have to say this was amazing. I have never had mozzarella served this way and I loved it.
For my main dish, I ordered the Roast filet of turbot, asparagus & morels jus, herb miso. I was very happy with my main dish…the herb miso accompanied the fish very nicely.
For Todd’s main dish he ordered the Pigeon pie with foie gras and porcini mushroom.
Evan ordered the White chocolate sphere filled with strawberries. They completed this dessert by pouring over a warm strawberry sauce that slightly melted the white chocolate sphere. Although this looks pretty cool, we were not a huge fan of the sauce.
Todd ordered the homemade ice cream which included Vanilla, Earl Grey, and Ginger.
Mr. Kostka ordered the Raspberry & violet mousse, homemade raspberry bier. Unfortunately I did not get a photo but this was one of the best desserts on the table.
After dessert, they also brought out a plate of sweets to go along with our coffee and tea.
This was a fantastic dinner with a extremely nice staff who were passionate about their food and answered any questions we had about the menu.