The Lièvre "à la Royale"

This autumnal and mythical dish of the French gastronomy is back until the 15th december at the Restaurant Michel Rostang.

The origin of this recipe goes back to Louis XIV's reign and it can be made according to two different schools: whole cooked then shredded in Sénateur Couteaux' way, or deboned before cooking and stuffed with foie gras and truffles according to Babinski (from Carême).

Come and taste the Chef's version of the Hare "à la Royale": it is slowly cooked, stewed so that you could savor it "à la cuillère" and then stuffed with among others spinach, cepe mushrooms and foie gras. It is served coated with a reduced juice thickened with the blood that you will find yourself dipping till your last bite of bread...

The season is short, hurry-up booking a table by phone (+33 1 47 63 40 77) or by email.

We look forward seeing you soon !