Let’s take a peek at the specials over at Bistro Moulin this weekend, shall we? What’s chef Didier cooking up? Oh, how about:
Ris de Veau Forestiere
Braised veal sweetbreads with local forest mushrooms, Sherry veloute, petite pea paysanne and croquette potato
Loup de Mer Citrus
New Zealand sea bass with celeriac mousseline, asparagus, citrus beurre blanc, drizzled with blood orange balsamic reduction
Now that I’m back on beef, those veal sweetbreads sound awfully tempting. I’ve been striking out with bad food karma lately–methinks a balancing of the epically delicious food karma I had last week in San Francisco–and there’s nothing quite like fine French fare to set things straight again, no?