The story
Le Moulin de la Galette, a lively bistro in Montmartre, earns a 4.4-star rating from ReTubeIt, but creator Franchino Er Criminale offers a mixed verdict. In his video "Osterie in viaggio PARIGI," he praises the "great food" but flags "disappointing desserts and some billing issues." The restaurant's historic setting and buzzy atmosphere clearly appeal, though the experience comes with caveats.
Among the dishes, Franchino notably gives thumbs-up to the Escargots, Zuppa di Cipolle, Coscia d'Anatra con Patate Novelle, salmone, and Simental di Agnello. Interestingly, even the Dolce con Mele e Gelato alla Vaniglia receives a positive mark, contrasting with his broader critique of the desserts. Despite the billing hiccup, the savory plates seem to carry the meal—making this a spot for hearty French fare with a side of caution on sweets and the check.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Reviewers praise Le Moulin de la Galette’s Salmone as a standout dish, with the overall vibe described as warm and rustic, evoking a cozy neighborhood spot where simple, high-quality food shines.
“The salmon looks beautiful — it's really appealing. I didn't try it myself, but it looks great.”
What creators say
1 creator has covered Le Moulin de la Galette. Most active: Franchino Er Criminale
A lively bistro in Montmartre with great food, but disappointing desserts and some billing issues.
Dishes mentioned
Escargots
I've never tried escargots before, and I was a bit worried, but these are really good. They come with a green sauce that reminds me of the salsa verde we have in Rome, full of garlic. They're not slimy at all, just savory and tasty. I'm so happy I liked them — I would have been really disappointed if I didn't.
Foie Gras
The foie gras is really good — it's fatty and rich, with a bit of salt on top. I only eat it once in a while because the process is a bit heavy, but when it's good, it's really good. It comes with a raspberry compote that balances it nicely.
Zuppa di Cipolle
I expected a soup, but this is something else — there's a crust on top that you break, and underneath it's full of bread and caramelized onions. It's incredibly hot, almost incandescent. The cheese on top is very delicate, and the onions melt in your mouth. It's amazing with bread — a real treat.
Coscia d'Anatra con Patate Novelle
The duck leg is cooked perfectly — the skin is flaky and crispy, and the meat is super juicy. It's hard to mess up a duck leg, but often the breast is dry; here they went with the leg and it's amazing. The reduction sauce with the new potatoes is incredible — the potatoes alone would be bland, but with the sauce they become super flavorful. There's also a vegetable mince inside the shredded meat, cooked at low temperature. Really good.
salmone
The salmon looks beautiful — it's really appealing. I didn't try it myself, but it looks great.
