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Parisian address serving great meat and frog specialties, desserts
If you come for the first time in this illustrious house a little out of time with its bric decoration, let us know that they are great specialists in Salers meat and there are some essential specialities, the provençale frog legs, the beef coast, the chateaubriand shallots, the baba in rum, tatin and pruneaux. armagnac. Now, you don't have to play the map of specialities in full. You can take your time, scan the map and make your choice. What would you say of a bowl of maison and crayfish (surprising!) or a filet filet? Because for desserts, there is well the floating island or rice cake but frankly, between us, let you guide the Ardéchois cream of brown and fresh cream or the sweetness of poeny oranges, chocolate ice. There will be only your line to regret it.
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Members' reviews on AU MOULIN À VENT
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Aucune mauvaise note dans les assiettes. Le tartare est exquis et le plat de saucisse accompagné de sa purée est top aussi!
Nous reviendrons certainement lors de notre prochaine virée sur Paris.
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Entre le service de Théophile et Clara accueillant et chaleureux, la cuisine généreuse et gourmande et la carte des vins canon ! Il n’y a rien à dire à part de vous invitez à y retourner.
On s’y sent comme à la maison, avec cette équipe toujours souriante et passionnée.
Mention spéciale au ris de veau.