What’s on the menu at Bistro Moulin this weekend?
Two chive crepes, Dungeness crab, shrimp and sea scallop filling, Lobster-shellfish veloute
Loup de Mer au Fenouil
Fillet of sea bass encrusted with basil, caramelized fennel, medley of vegetables, and Pastis beurre blanc
Um, yum! I love Chef Didier’s crepe preparation, especially with the shellfish veloute that’s so rich and savory.