Yesterday we enjoyed yet another wonderful lunch on the terrace of O Moulin, the fine-dining restaurant in Carsac, less than 30 minutes from Daglan. This time it was with good friends Helen and Roy, who were celebrating a special anniversary.
Since I’ve gone on (and on) so often about O Moulin, I’ll keep this posting to a minimum. (If you ever want to read earlier reviews, just type O Moulin into the Search box at the top right of the page.)
To kick off our celebration, we each had a Kir Royale. Then it was on to the meal, which we accompanied with a couple of bottles of Tavel rosé.
My entrée was an incredibly fresh salad comprising small chunks of varied tomatoes, served with a herb-infused dressing and with a mound of creamy Burrata cheese in the centre. My meal ended with something called at Fraicheur Limoncello, which consisted of a light, lemon-flavoured mousse surrounding a scoop of lemon sorbet. A splash of Limoncello finished the dessert.
But for me, the real star of my lunch was the plat principal, what the menu described as Croustillant de canard confit, légumes de saison et jus aux épices tandoori. Have a look:
The confit of duck had been shredded, and was resting on a pastry bed. The vegetables included carrots and mushrooms, as well as the three swaths of puréed carrots you see on the left of the plate. It wasn’t a large serving, but it was surprisingly satisfying — and rich. I loved it!
Chef, you’ve done it again!