Coteaux Et Fourchettes - Cairanne

Finally back in the vaucluse after a long absense due to the coronavirus pandemic. came to eat here as this was a long time favorite of us and friends. We sat outside on the terrace. My better half is usually vegetarian but eats and enjoys most fish. The cook was very accommodating and previously offers a salad starter instead of the duck contained in the prefixe menu. This time he offered a Veloute of Courgette with Chevre Glace (almost like a goat cheese soft serve ice cream). I went with the starter of Foie Gras with Apricot Puree. For the main course Shirley chose Trout from the Ardeche region, accompanied by Parmesan Risotto and Broccoli Meuniere, and I had the alleged Duck Breast. For Dessert I chose the chocolate and Shirley went with a dessert with a posing peach. The food was delicious and artistically decorated. The service was good pace and super friendly. We had a 2016 Le Sang de Cailloux Rouge to accompany our meal.

I had noticed some time ago a table probably interesting that had recently been promoted by the Gault-Millau guide in the cairanne wine region. ribs and forks with its young chef cyril glemot de talent 2015 from the region of paca, is in the middle of the vineyard at the intersection of two roads. It is difficult to miss the sign that clearly indicates the place between a cellar and a restaurant. a current building that looks more like a warehouse than a restaurant, with a large parking on the front and that doesn't really allow to assume what we find inside. In fact, part of this building is a cellar and on the other side of the table. The interior is rather pleasant, modern, starts with a small room that gives access to a large dining room. but the most pleasant one will undoubtedly be the very pretty presquested terrace as a Japanese garden with its bridges between which are the avenues of small rocks, its small wooden kiosks, small olive trees and buis c and there. certainly place for beautiful hot days and if possible without wind, which unfortunately is not the case today. It is therefore in the interior room that we will dine, rather pleasant room with unusual thematic colors, purple purple and green apple. the tables are well spaced, the view on the terrace is pleasant. what is also surprising is the number of blankets because we have to reach 80 so full; Sunday, it is estimated that the establishment is not complete but two thirds. interesting observation that I will develop further. first observation, the menus are fairly well tariffed; 39 euros or 32 without cheese, and reach to 51 euros or 44 without cheese. There is also a discovery menu concocted by the market leader and his inspiration. some snacks to start with black olives, salted leaflets and small salmon-based blinis. then a lover, a pleasant asparagus of potatoes and chips parmesan slightly violet. some beautiful bread we will bring, including one with a dry apricot. we will choose two different entries with the turn first, the foie gras duo cooked with salt, pineapple chutney with ginger confit croque-monsieur path, reduction of natural shaving wine sweet. between two slices of toast, the mixed version and the one in the terrine. chutney is between the slices and the discount is more a visual art test than anything else. a branch of deer, a stem of chives. the quality of the liver is good but it remains very classic in the genre. I chose the foliage at the first green asparagus in the country and the last melanosporic truffles, poached on a mushroom duxel. some green asparagus in a standard quality range, a very light and the duxel that is tasteful. the egg is laid with its perfect circular shape on asparagus with creamy sauce. I didn't feel the taste of truffle fries too much. a very classical entry like the other, presquish a bit academic according to me. in the main course we will take the lamb berth with panais, smoky lamb square with thyme, iced fan carrots, reduced juice to tapenade. the lamb is presented as a small cake surmounted from the purée of the panais; the bottom of the sauce is well fragrant, slightly neglected vegetables. accompanied by a delicious grilled chop. a dish perfectly made and unsurprising. a single assortment of refined cheese by accord josiane (M.O.F. on a long plate. in dessert, it probably puts it the most creative, called to the idea of a strawberry with a milk rice with black olives confites. rice is surrounded by strawberry slicettes, inside the soft black olives bringing an interesting taste in the mouth and a caramelized tile on the top with a strawberry ice. as we are also in a cellar with a wonderful selection of local wines, we obviously selected some wines of cairanne. You must know that you can ask not to finish your bottles and you can obviously come back with your bottles started. practice that should be more often offered to customers in establishments. Magnificent cairanne st martin Haut-Coustias de chez fréderic et françois alary that is one of the most beautiful of the white appellation. a fine and elegant wine with a beautiful perseverance.

A very good restaurant in the middle of the vineyards, discovered during a weekend at the Drôme provençale... The decor is rather successful and the reception, if not hot, is smiling. Most of the tables were occupied by foreign tourists that day. We were able to have lunch on the terrace (request a table in the shelter of days of wind), hence a particularly pleasant moment, in view of the menu and the content of the wine map... We all chose different dishes and I have to say that everything seemed delicious! For me, a squash soup, a half-pigeon and a cherry dessert: perfect for a hot June day. The white Cairanne was drunk with her.

Finally back in the Vaucluse after a long absense due to the Coronavirus pandemic. Came to dine here as this has been a long time favorite of we and...