Sunday morning David headed into town early and picked up fresh breakfast pastries – pain au chocolat, allumettes (a puff pastry stick filled with chocolate), and baguettes – and we ate them while they were still warm. All of them disappeared.
After that, we headed off to L’Isle-sur-la-Sorgue – the “Venice of Provence” for market day. Jack and David dropped Betty and me off and went to find a parking spot, as the town was mobbed for the market. We strolled through some of the booths, then met them for more browsing. Despite endless vistas of booths filled with everything from food to knickknacks we were restrained and only bought a couple of small items.
At 1:30 we met at Cafe Fleurs, a pretty little restaurant set on one of the many streams near the park. We had reserved a shaded table on the terrace, which turned out to be a delightful setting. Their 39 Euro menu gave a choice of crab and salmon in puff pastry or a duck fois gras with mango chutney, passion fruit and other fruits, with fig bread. Both were incredibly good. For the main course, there was a choice of roast lotte (monkfish) with a citron caramel or a plate with three meats – leg of lamb, quail, and beef served with spring vegetables. We all opted for the lotte, which was marvelous. Dessert came in the form of a chilled strawberry soup with strawberry/citron sorbet, or chocolate and coffee ice creams with nougat. This had to rate as one of the best meals we have had to date.
After strolling through more of the market, we drove back to Eygalieres and relaxed outside the mas with a glass of wine until it was time to head to Riboto de Taven for Mother’s Day dinner.
It was good to see Christine, Philippe, Jean-Pierre, and Fred again. We started the evening with a flute of Dellamotte Champagne, then launched into Jean-Pierre’s menu. Everyone went with the zucchini blossoms stuffed with butternut squash, which was fabulous. For the main course, David went with three fish, each poached in a light bouillon. The rest of us went for the spring lamb. The dessert was clementines i9n a zesty sauce made from clementines – another outstanding dish from Jean-Pierre. As usual, the food was outstanding, and both the wines that Philippe picked for us were terrific. As a special treat, Philippe poured a marvelous 14-year-old dessert wine for us – the perfect end to a great evening.