What menu additions does chef Didier have planned over at Bistro Moulin for the new year? How about:
Cannelloni con Tartufi
Beef tenderloin, ricotta cheese & truffle filled cannelloni pasta, pink Vodka sauce, au gratin
Loup de Mer aux Epices
New Zealand sea bass dusted with mild spices, blood-orange beurre blanc, celeriac mousseline,and micro greens
I’m getting ready to take the plunge into bovine-infested waters again, and that cannelloni might be just the trick. There’s really nothing quite like that pink vodka sauce! Will Didier’s cannelloni finally tempt me back into the habit of eating beef?