We'd add
Cuisses de grenouilles fraîches en persillade
Fresh frogs' legs in persillade, garlic and parsley, a dish the house names among its specialities. After the egg, before the beef.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstŒuf mayonnaise
Hard-boiled eggs, halved and coated in mayonnaise: the bistro starter Paris holds a world championship for. We'd have it first.
From Au Moulin à Vent's own menu and pages, as we read them in October 2026.
Au Moulin à Vent
French · Paris bistro · Latin Quarter, Paris
20 Rue des Fossés Saint-Bernard, 75005 Paris
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A Latin Quarter bistro since 1946, its card all snails, frogs' legs and Salers beef. One starter wears a title on the menu: the œuf mayonnaise, hard-boiled egg under mayonnaise, printed as a world champion.
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