Since today is my birthday, Jan and I had hoped to be having a special lunch at O Moulin, the wonderful restaurant in Carsac, a drive of 30 minutes or less from Daglan. Unfortunately, starting today the restaurant is closed for a two-week vacation. Fortunately, it was open yesterday (Sunday), and so of course we went for lunch, and were greeted warmly and fed wonderfully.
I apologize for being a bit of a broken record on this subject — my first review was posted on February 12 of last year, and then I posted about O Moulin several more times in 2019, specifically on March 18, April 7, April 27, July 10, October 2, and October 27. What can I say? The inventiveness and talent of Chef Nicolas Aujoux keeps on impressing us. And that’s why today I’m showing off one clever dish we particularly enjoyed.
We had both chosen the 45-euro, three-course menu, and had settled on the seared foie gras to begin, followed by a main course of roast veal, and then dessert (although Jan wound up skipping dessert, and I had a selection of cheeses instead, with a glass of port).
However, before all that came the amuse-bouches, starting with three bite-sized snacks, followed by a bowl of what we assumed would be a soup. But no — it was another amuse-bouche that was presented to us as the chef’s special version of a fried egg with bacon. On top was indeed a covering of egg white, but emulsified into a thick cream, decorated with tiny bits of egg yolk, a parsley leaf (although my in-house culinary expert believes it was chervil) and miniature croutons, and sitting on a warm bed of sautéed cèpes. It was warm, rich and really satisfying — as well as surprising. And here it is:
As for my actual birthday lunch, don’t fret. Jan and I soon will be sitting down to a meal of risotto with fresh asparagus, seared scallops, and a bottle of very good champagne.