Hot off the presses, readers, the weekend specials at Bistro Moulin:
Cotelette de Porc aux Figues
Roasted natural Berkshire pork rack with caramelized black Mission fig demi glace, whipped Yukon gold potatoes and haricots verts
Sole aux Crustacees
Fillet of Petrale sole and Manila clams in a zesty tomato broth with medley of summer vegetables
OMFG. I am salivating reading the description of the pork rack. That sounds absolutely divine! Chef Didier had me at pork–and the addition of a fig demi glace just sealed the deal!