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Bistro Moulin

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Restaurant in Monterey, California, US
Bistro Moulin
Restaurant information
Established2007 (2007)
Owner(s)Didier Dutertre
Colleen Manni
Head chefDidier Dutertre
Food typeFrench cuisine
Dress codeCasual
Street address867 Wave St
CityMonterey
CountyMonterey County
StateCalifornia
Postal/ZIP Code93940
CountryUnited States
Coordinates36°37′2.06″N 121°54′9.57″W / 36.6172389°N 121.9026583°W / 36.6172389; -121.9026583
Seating capacity20
ReservationsYes

Bistro Moulin is a restaurant in the New Monterey neighborhood of Monterey, California in the United States that serves French cuisine.

History

Bistro Moulin is owned and operated by French-born chef/owner Didier Dutertre and sommelier Colleen "Coco" Manni. Prior to opening Bistro Moulin, Dutertre, who is originally from Normandy, France, served as executive chef of Casanova for 25 years.

In 2009, Bistro Moulin released a line of condiments, specifically balsamic vinegar, olive oil, and the restaurant's signature salad dressing comprising white pear balsamic, Greek olive oil, and Dijon mustard.

Design and ambiance

The small bistro, which is located in a former sushi restaurant, has 10 tables, including booths, with red and white checkered tablecloths. Antique French dishware and a French flag hang on the walls. Chandeliers and candles provide lighting. Wine is displayed on select walls. Gayot described the restaurant as having shabby chic decor. The restaurant plays bal-musette music in the background.

Cuisine and wine

Bistro Moulin serves traditional French cuisine. Small plates include French onion soup, pate, and escargot cooked in garlic and hazelnut butter. Main dishes include confit de canard, coq au vin, mussels, duck confit, cannelloni with truffles, and steak frites. Monterey Herald food critic Mike Hale named the bistro's French fries as among the best in Monterey County. Desserts include chocolate mousse, lemon meringue tart, creme brulee and profiteroles.

Bistro Moulin's house speciality is French spinach gnocchi. Dutertre created the dish, which he brought with him after leaving Casanova to open the bistro. The recipe comprises gnocchi made from pastry dough (pâte à choux), seasoned with nutmeg, and cooked with spinach. Monterey food critic, Mike Hale, describes the gnocchi as "luscious, ethereal morsels bathed and baked in a decadent Parmesan cream sauce." Food critic Ricardo Diaz described the gnocchi as tasting "better than it looks" due to its bright green color. The dish is one of Monterey County's top 100 "bites" to try before one dies according to the Monterey Herald.

Managed by sommelier and wine director Colleen Manni, the wine list has over 100 bottles, comprising California, including local Monterey County wines, and European wines. Wines include rosé from Provence, Marsannay, Pinot Noir, Chardonnay, Vermentino, and Gruner Veltliner.

Reception

In 2009, Ricardo Diaz, food critic for The Californian described the restaurant as being like something out of a French film. Zagat calls the restaurant "quaint" and "charming." Gayot scores the restaurant 14 out of 20. Many reviewers call the restaurant "intimate." The restaurant averages a 4.5 on Yelp. Monterey Herald food critic Mike Hale says the restaurant has "consistently delicious food" and that it finds "success in its consistency, and...predictability." Former Monterey Herald food critic Lisa Magadini says that the escargot was better than that served at New York's now defunct Lutèce restaurant.

References

  1. ^ "Didier Dutertre – Chef/Owner". Bistro Moulin. 20 September 2017. Retrieved 24 December 2018.
  2. ^ "Bistro Moulin has new condiment lineup". In Brief. Newspapers.com. The Californian. 9 May 2009. p. 22. Retrieved 24 December 2018.
  3. Howard, Jeanne. "The cozy Bistro Moulin is a perfect stage for Didier Dutertre's delicious skill". Monterey County Weekly. Retrieved 24 December 2018.
  4. ^ Hale, Mike (28 June 2017). "Bistro Moulin brings French to the masses". The Grub Hunter. Monterey Herald. Retrieved 24 December 2018.
  5. Hale, Mike (4 December 2018). "Forget the Michelin Guide, try these Peninsula restaurants". The Grub Hunter. Monterey Herald. Retrieved 24 December 2018.
  6. ^ Diaz, Ricardo (28 May 2009). "Eatery like a French movie that leaves you smiling". Diversions. Newspapers.com. The Californian. p. 1B. Retrieved 24 December 2018.
  7. Ness, Laura (8 May 2009). "Bistro Moulin dresses up". Wine. Newspapers.com. The Californian. p. 21. Retrieved 24 December 2018.
  8. ^ Magadini, Lisa; Parsons, Lorie (27 February 2013). "Table Talk: Bistro Moulin hits all the right notes". Monterey Herald. Retrieved 24 December 2018.
  9. ^ "Bistro Moulin Restaurant Monterey CA Reviews". Gayot. Retrieved 24 December 2018.
  10. ^ Ann Marie Brown (4 August 2009). Monterey and Carmel: Including Santa Cruz and Big Sur. Avalon Publishing. p. 67. ISBN 978-1-56691-995-1.
  11. ^ Lee, Shay. "The 10 Best Restaurants In Monterey's Old Town, California". Culture Trip. Retrieved 24 December 2018.
  12. Hale, Mike (14 June 2016). "A definitive guide to the best fries on the Monterey Peninsula". The Grub Hunter. Monterey Herald. Retrieved 24 December 2018.
  13. Hale, Mike (28 May 2013). "Bistro Moulin serves up gnocchi to go". The Grub Hunter. Monterey Herald. Retrieved 24 December 2018.
  14. Nava, Raul (31 January 2017). "Essential Eats: Monterey County's top 100 bites". Monterey Herald. Retrieved 24 December 2018.
  15. Truskot, Joe. "Plenty of Monterey County wines, beer around to enhance Thanksgiving and ignite a party". The Salinas Californian. Retrieved 24 December 2018.
  16. Elizabeth Linhart Veneman; Christopher Arns (2 February 2016). Moon Northern California. Avalon Publishing. p. 577. ISBN 978-1-63121-153-9.
  17. ^ "Bistro Moulin". Zagat. Zagat. Retrieved 24 December 2018.

External links

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