Le Vivier
L'Isle-sur-la-Sorgue, France
⭐1 Star
The Experience
From Michelin Guide
In this restaurant located in a town that is a mecca for antiques dealers, diners are in good hands! Talented chef Romain Gandolphe brings delicacy and subtlety to his carefully crafted dishes, with a focus on both flavours and textures. Sit in the contemporary dining space with an inviting decor, or on the terrace overlooking the River Sorgue and its lush green banks – a real feast for the eyes. Attentive service and an interesting selection of regional wines.
Unique Things
From Visitor Experiences
1. A Feast for the Eyes and Taste Buds on a Terrace Overlooking the Sorgue
Le Vivier offers a unique dining experience where guests can enjoy their refined, creative cuisine on a charming terrace with a scenic view of the River Sorgue and its lush green banks. This setting combines natural beauty with contemporary décor, making the meal visually and sensorially delightful.
2. Playful and Sensitive Cuisine by Chef Romain Gandolphe
Chef Romain Gandolphe, who trained under renowned chefs like Thierry Marx and Philippe Labbé, creates dishes that are not only delicate and fresh but also playful and sensitive. His cooking emphasizes regional products and balances flavors and textures with creativity and subtlety, distinguishing Le Vivier's menu from more traditional Michelin-starred offerings.
3. Extensive and Eclectic Wine Selection Curated by a Sommelier with Prestigious Experience
Le Vivier’s sommelier, Antoine Santini, formerly part of Edouard Loubet's team, meticulously curates a wine list with over 300 entries. The selection includes both well-known and rare wines from France and beyond, offering guests an opportunity to explore diverse terroirs alongside their meal.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Vivier in L'Isle-sur-la-Sorgue focus primarily on seafood, reflecting the restaurant's name ("Le Vivier" means "The Fish Pond") and its location by the Sorgue River. Key ingredients include:
- Blue Lobster: Used notably in dishes like blue lobster ravioli, showcasing delicate seafood flavors with refined preparation techniques that highlight both texture and taste.
- Turbot: Often cooked in a salt crust, this fish is a centerpiece ingredient that exemplifies the restaurant's commitment to high-quality, fresh seafood and classical French techniques.
- Seasonal and Local Fish: The menu emphasizes fresh, locally sourced fish from the region, ensuring optimal flavor and quality in every dish.
- Pear: Featured in desserts, such as a pear-and-chocolate sampler, illustrating the balance of fruit and rich flavors in the restaurant's refined sweet courses.
- Truffles: Occasionally featured in special menus, adding luxury and depth to the dishes during truffle season.
These ingredients are significant as they reflect Le Vivier's philosophy of combining delicacy, subtlety, and generosity with a focus on flavors and textures, especially emphasizing seafood specialties that align with the restaurant's riverside setting.
Menu & Pricing
Current Offerings & Prices
Le Vivier Restaurant
Tasting Menu
- 8 Courses: Not specified
A La Carte
- Egg with Ris de Veau: €42 (menu)
- Dorade with Chou and Oignon: €42 (menu)
- Fromage with Thym or Romarin Infusion: €42 (menu)
Desserts
- Perfectly balanced flavors, light and slightly acidic
Note: Prices are based on the menu prices mentioned in the reviews. The actual prices may vary.