On opening day, I visited Moulin Bistro with friends for dessert. We were the only non-French people there. From the vibe to the cuisine, Moulin felt as authentic as any cafe I strolled passed last year. It was no surprise when Laurent announced plans to expand the space. They appear to be on schedule with the build-out, so what better time to question the self-proclaimed rookie restauranteur than the present.
Why did you create Moulin?
I grew up in Montmartre, a very down-to-earth district in Paris, and moved to California to surf when I was 18. During the next 30 years (while I was in the action sports business), I always told people that I was going to open a traditional bistro like the ones I missed back home. I wanted it to be full of big display cases packed with beautiful foods, just like places I would pass by when I walked home from school as a kid. But really, I just wanted to create a French man cave for my friends and I to hang out.