It’s taken me quite a while to get around to writing this, but we’ve been busy. In any case, last Sunday we had another marvellous lunch at O Moulin in Carsac with our good friend Joanne, and the dishes were as close to perfect as I could wish. Here’s a quick review of them all.
First, we began with a nice assortment of amuse-bouches, with Jan’s treats made gluten-free. Here’s our tray:
Then another amuse-bouche (our chef always includes a rich soup at this point in the meal), and this version was pretty darn close to the “Is-It-Okay-To-Lick-The-Bowl?” level. This thick, creamy, savoury concoction was made from finely puréed foie gras and a sweet red port wine. Sweet and delicious, which you can almost sense from this photo:
My entrée was foie gras mi-cuit, accompanied by a roll of fig jelly that had been flavoured with orange flower. Beautiful to behold, and delicious:
All three of us had the veal as our plat principal, and loved it. On the menu, the dish was described as picattas of veal, which to me means thin slices of veal that are lightly floured, then sautéed, then served with a lemon and butter sauce. At O Moulin, the veal was thicker (but still very tender) with a sweetened veal sauce and pine nuts, fondant potatoes, Swiss chard and spinach. Here’s my plate:
After all that, the real star of the show (for me, anyway) was the dessert. Our friend Joanne says she is definitely not a “dessert person” — someone who (unlike me) can easily finish a meal without dessert. But even she thought this was an amazing creation, and possibly the best dessert she’d ever had. (And the same goes for me.) It included a variety of chocolates, including some very dark chocolate, crunchy little praline puffs, crisp wafers, and a rich chocolate sorbet. Have a look:
And the price for all this clever, beautifully prepared food? Just 47 euros for the O Plaisir menu. Now compare that with what we’ve paid for meals at Michelin-starred restaurants, and you’ll see why the title of this post is “As good as it gets.”