Best Dishes at Au Moulin à Vent

Frog legs (hind legs only, looking like tiny chicken drumsticks with very delicate, sweet white meat) are quickly sautéed in butter with sliced garlic, then finished with fresh parsley and a splash of white wine and stock. The sauce is light and bright, not heavy. Many sources list this as one of Paris's best frog leg preparations.

A duck breast (magret) is seared skin-side down in a hot pan until the skin crisps and renders fat, then turned and briefly cooked on the flesh side to stay pink-to-medium-rare inside. Sliced against the grain and served in a pan sauce made from Burgundy wine, stock, and pan drippings. The sauce is winey, slightly bitter, and luxurious.

A thick-cut rib steak (côte de boeuf), grilled over high heat until a flavorful crust forms and the inside stays rosy and juicy. Served with a classic béarnaise sauce made from clarified butter, egg yolks, shallots, and tarragon vinegar. A traditional French bistro dish that shows technique and relies on ingredient quality.