The decorative schemes of the Provencal style traditionally emcompass motifs of olive branches, lavender, sunflowers and cicadas that this region is known for. Modern interiors tend to include these elements in more subtle ways. However, this unmistakable style is representative of the south of France which visitors have come to expect.
It is only natural that the signature style of Provence find its expression in L'isle-sur-la-Sorgue, a small town which is most frequented by tourists for its numerous antique shops and popular Sunday market. Cafe Fleurs is a charming riverside restaurant in L'isle sur la Sorgue that serves gourmet dishes deserving of a mention in the Michelin guide. It epitomises provencal gastronomy at its best.
Meals are served in the terrace that overlooks the river. The atmosphere is cosy and yet everything about it carries an element of refinement, from the table linen, cutlery, wine glass to the service.
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| Verrine of foie gras mousse |
The amuse bouche was an appealing verrine of foie gras mousse, just enough to whet our appetite for the evening. The starter menu features some interesting options: the courgette flower stuffed with shellfish mousseline, and fruit vinaigrette dressing was such a pretty summery dish, I even hesitated to stick my knife in it. Looking equally stunning was the green asparagus tips with bresaola ham and parmesan cheese. For a rather ordinary starter, I think the pansies and cilantros did wonders to the overall effect of the dish. The presentation of both starters was not only creative, fresh but also seasonal. The taste was balanced, light and refreshing. A superb job!
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| Courgette flowers stuffed with shellfish mousse |
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| Green asparagus with bresaola ham and parmesan cheese |
As main courses, the roasted monkfish tail with mashed potatoes and beurre noisette was perfectly cooked, tender and flavourful. The saddle of lamb, provencal vegetables and artichoke was also delicious although the portion was a bit too small. The dessert of chocolate cake and nougat ice cream was the least exciting of all the dishes, but it was still well prepared and had a wonderful contrast in texture.
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| Roasted monkfish tail with mashed potatoes |
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| Saddle of lamb with provencal vegetables and artichoke |
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| Cappuccino chocolate cake with nougat ice cream |
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