Periodically we will update our travellers and followers with exclusive seasonal culinary opportunities.
Our top flavours of France!
Poulet de Bresse: Quite possibly the world’s best chicken; acclaimed by 19th-century foodie extraordinaire Jean Anthelme Brillat-Savarin as “the queen of chickens, the chicken of kings.”
Braised rabbit stew: A hearty Norman classic that’s at its best when simmered in sweet apple cider.
Petits farcis provençaux: Fresh veggies stuffed with herbs and minced meat, with a uniquely Provençal twist.
Bouillabaisse de pecheur: Until you’ve tasted the Côte d’Azur’s signature dish in its home port—particularly Marseille—you haven’t tasted anything.
Freshwater sander: Another French Riviera classic; best complimented by pulverized olives or a side of crayfish.
Petit Gâteau moelleux au chocolat: Impossibly moist, unbelievably chocolately fudge cake. Heaven on a plate.
Goose liver crème brûlée: Probably best served in Provence, but worth a try pretty much anywhere.
Turbot with candied shallots: A specialty of Gilles Tornadre at Rouen’s two-starred Gill, it’s a clever twist on a regional standard.
Bon Appetit!
Brive Style Braised Rabbit Recipe
Braised Rabbit
This Brive style braised rabbit recipe hails from Brive-la-Gaillarde, a commune in south-central France. The stew is filled with the tomatoes and ceps, or porcini mushrooms, grown in the area. Paired with roasted potatoes, a green salad, and white wine, this comforting dish is ideal for an easy, well-rounded dinner.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Ingredients:
- 1 tablespoon duck fat
- 8 shallots, finely chopped
- 2 cloves garlic, crushed
- Leg and saddle of 1 large rabbit (not separated)
- 3/4 teaspoon salt
- 1/4 teaspooon ground black pepper
- 1/4 cup dry white wine
- 4 plum tomatoes (blanched, skinned, and halved lengthwise)
- 1/4 teaspoon dried thyme
- 10 ounces ceps, cleaned (porcini mushrooms)
Preparation:
In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and start to caramelize, about 5 to 7 minutes. Transfer the shallots and garlic to a bowl and set aside.
Season the rabbit with the salt and pepper; add it to the pan and cook over medium-high heat for 4 to 5 minutes on each side, to brown it thoroughly. Deglaze the pan with the white wine and tomatoes. (Stand back a bit; the process will send up a short burst of steam.)
Return the caramelized shallots and garlic to the pan, along with the thyme and ceps. Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40 minutes, until it is cooked through.
This Brive style rabbit stew recipe makes 4 servings.
Recipe on Google.
Poulet de Bresse serve with Greens.
La Bouillabaisse.
Le Poulet de Bresse.
