Dish du jour — 25 – 04 – 2019

Let us first clear up something: No, I have not been hired as Director of Publicity for the Restaurant O Moulin. This year I’ve  written several glowing reports on the restaurant in Carsac, a 30-minute drive from Daglan, simply I think it’s so darn good.

If you missed it, I did a full review of the place in “A river runs through it,” posted on February 12 of this year. In it, I wrote:

How good is the restaurant? Well, when I checked TripAdvisor yesterday, there were 89 reviews — with 80 “excellent” ratings, eight “very good” ratings, and just one “average.” So I’m not the only one who likes it.

Most recently, my wife Jan and I lunched at the restaurant with friends Babs and John on Thursday, and now I’ll just show off one particularly excellent dish — my plat principal.

On the menu, it’s shown as “Pavé de lieu jaune,  légèrement fumé, cannelloni de courgette et ail noir.”  In other words, that’s a square filet of pollock (a relative of the cod), lightly smoked, and served with a stuffed tube made out of the wafer-thin slices of zucchini.

When our waitress served our table, I was surprised to see that my main course was contained in a small black casserole, with a lid. But then she removed the lid, and a puff of smoke wafted out. And here was the fish:

A delicate and savoury dish.

I’m not sure how Chef made the sauce that the fish was poached in, but it was smooth and silky and delicious. I took a long time to finish my dish, simply because I was enjoying it so much that I wanted to linger.

And when we left, friends Babs and John — newcomers to the restaurant — agreed readily with Jan and me that this place truly deserves success.

This entry was posted in Food, French food, Life in southwest France, Restaurants in France, Restaurants in the Dordogne and tagged , , , , , , , . Bookmark the permalink.

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