So we headed back to Sablet by way of the village of Cairanne to see if we could get seated without a reservation at Côteaux et Fourchettes, a restaurant designated a Bib Gourmand (“Inspectors' Favorites for Good Value") in the 2013 Michelin Guide. Bib Gourmand "Restos" offer a three-course meal (starter, main course and dessert) for €31 or less. But I digress.
Cairanne is a small village in the heart of the Côtes du Rhône wine country about 8 kms northwest of Sablet. The newer part of Cairanne is below the old village on a low hilltop with great views across the landscape of fields and vineyards and tiny villages and the Dentelles de Montmirail in the distance.
Côteaux et Fourchettes restaurant is located south of Cairanne at the roundabout where the D975 and D8 intersect in an area surrounded by a sea of vineyards that stretch across the Plan de Dieu. Côteaux et Fourchettes is both a restaurant and wine store that sells wines on the restaurant's 250 bottle wine list at producer prices. The chef is Cyril Glémot.
|Côteaux et Fourchettes Restaurant|
We were offered the last table in the cool, understated dining room. Large sliding doors connect to an outside dining area with tables set amongst trees and shrubs.
|Côteaux et Fourchettes Dining Room|
Chef Glémot offers two fixed-price menus: Côteaux and Fourchette. We chose the three-course Côteaux menu for €31 and a bottle of 2010 Domaine la Soumade Rasteau.
To warm up our appetites, as if we needed any help, the chef sent out shot glasses of chilled Heart of Beef Tomato Soup with Brousse de Brebis Fromage for amuse bouche.
|Chilled Heart of Beef Tomato Soup with Brousse de Brebis Fromage|
Shirley eats fish but no seafood, poultry or meat. There were no fish or vegetarian options for starter that day, so the chef prepared an arugula and cherry tomato salad for her.
|Arugula Salad with Cherry Tomatoes|
It is now illegal to produce or sell foie gras in California so I choose it almost every time I get a chance in Provence. Chef Glémot offered Foie Gras with Pineapple Ginger Marmalade that day as one of the starter options, one of the best preparations I have had in a long time.
|Foie Gras with Pineapple Ginger Marmalade|
For main course, Shirley chose the Pan-roasted Daurade over Quinoa with Fava Beans and Carrots.
|Pan-roasted Daurade over Quinoa with Fava Beans and Carrots|
I chose the 1/2 Roasted Pigeon over Sautéed Red Cabbage with Asparagus, Red Pepper and Saffron Clafoutis.
|1/2 Roasted Pigeon over Sautéed Red Cabbage with Asparagus, Red Pepper and Saffron Clafoutis|
To finish, I chose the Chocolate Mousse in a Tuile with Grillot Sorbet.
|Chocolate Mousse in Tuile with Grillot Sorbet|
Shirley chose the Plate of Cheese from Josiane Deal with two cheeses made from goats milk, two from sheep's milk and two from cow's milk.
|Cheese Plate from Josiane Deal with Duos of Cheese Made From Goat, Sheep and Cows' Milk|
If your live or visit the Northern Vaucluse and are looking for a very good place to eat, you should not hesitate to go to Côteaux et Fourchettes.
Côteaux et Fourchettes
Croisement de la Couronçonne
04 90 66 35 99
Bonne journée mes amis et à bientôt.