So.

Let me tell you about La Table du Vingeron and Domaine de Terrebrune.

That is, if I can figure out where to begin.

 

Long have I wanted to write about this restaurant. And the wine of Terrebrune. Oh lord, the wine. I had been there twice before, and each time I was too involved in my food, in the ambiance, in the wine to take photos and pay any attention to what I should be thinking about, be remembering for this blog.

Today I promised myself, and Christophe de Bretygny, the maître D and owner, that I would take photos and write about this restaurant. But I don’t know where to begin. Seriously. Because the restaurant is completely summed up in one word:

AMAZING.

I’ve sung the praises of this restaurant to everyone I meet. And today I’m going to sing it to you, the best that I can.

 

Imagine that you’re driving down a windy one way road in the hills of Sanary-sur-mer. You’re a ways away from the beach, a ways away from the traffic and the bustle of the pink concrete houses, surrounded by nothing but vineyard. You follow some weathered signs that read “Domaine de Terrebrune” and find yourself pulling up to a secluded vineyard and in the middle is a small mas, or Provencal stone house.

You park and walk to the entrance.

 

There you are greeted by the maître D (see him on facebook). Who has a smile on his face and if you have been there more than once and caused a bit of a mess more than once, remembers you.

My mess? Well, it was literal. Never use a white tablecloth when I’m eating at your house. Just don’t.

You’re seated and an aperitif is served. The cocktail de maison is champagne, crème cassis and peach liquor. Fruity, refreshing with a good zest, and it will knock you over so drink it SLOWLY.

A mis en bouche is served. Fromage blanc with a hint of ham, olive oil and tomatoes. Light but mouthwatering.

Entrées are next. Homemade foie gras with rosemary jelly, a fresh brioche, and sesame sauce. The foie gras is the best I’ve ever had. Fondant (melty), lightly cooked, well seasoned. The rosemary jelly sounds a little strange but it has an excellent texture and taste. The brioche is warm with a tender crust on the outside and a thick, soft, warm inside. It is so tasty with the foie gras that you never want it to end.

The husband has a tomato, cheese pie with green salad on top and a scoop of lovely olive oil and basil ice cream. The crust was flaky and buttered, the tomatoes seasoned with basil and a salty, soft cheese.

Then the main course. Turkey stuffed with summer herbs and forest mushrooms in a sauce of cream and forest mushrooms. These wild mushrooms are spectacular. Soft and full of incredible forest flavor. The turkey is boneless, tender and also flavorful. I’m not sure of all the herbs that there are as I chew slowly, savoring each bite, but I catch hints of rosemary and I swear there’s sage.

The French have excellent adjectives when it comes to describing food and I can describe this dish in one word – onctueuse. Maybe that’s not the word people would put to turkey and mushrooms, but that is what it says to me.

Let’s stop a moment and discuss the wine. La Table du Vingeron, being set in the Domaine de Terrebrune, obviously serves Terrebrune. We had a 2003. Acidic with berry and wood, a heavy smell and a slightly lighter taste that sat in my mouth mixing with the meal.

And let’s take a moment to discuss the service. The servers are all wonderful people. Friendly, smiling, professional and they thought it was fantastic that I was taking photos, drunk and taking photos while drunk.

After lunch, before dessert. You’re digesting, you’re enjoying your last drops of wine. You’ve lost track of the time. Out comes the pre-dessert. Little cakes – but the wine is gone! What will you drink. Of course, it being Sunday at a fabulous restaurant with fabulous service there must be champagne! And there was.

Here are your choice of desserts:

 

The last is fresh raspberries with vervaine ice cream, a funky cookie and wait – what is that red liquid? Cold red pepper soup. You’re hearing me right. An amazing contrast is created when red peppers mix with a sweet, tart (is there such a thing?) berry. It’s refreshing, interesting and a taste that you want to keep trying because it seems more and more fascinating each time.

Ok. So I’m showing you photographs of what other people at my table were served. I didn’t try them, but I can assure you by the smiles and happy moans, and the husband’s assurances, all the other plates were fantastic.

But wait! It doesn’t end there. Coffee must be served in dainty cups alongside chocolates, which the maître D knew I’d love.

 

And I did. I loved the whole thing. La Table du Vingeron is truly a gem. In service, ambiance, in wine and in food, it is my favorite restaurant of all time and to be perfectly honest, I know that this blog entry did not do the restaurant justice.

I guess that means I’ll have to go back to re-taste their fabulous food and try it all over again!

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