Chef recipes

Name: Braised Rabbit with Mustard
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 4
Ingredients: 1 whole rabbit cut into 6 pieces; A knob of butter; A drizzle of sunflower oil; 4 French shallots, chopped; 2 cloves garlic, chopped; A stalk celery, chopped; 100 ml dry sherry; 1 L chicken stock; 250 g brown mushrooms, quartered; Black pepper; Sea salt to taste; 100 g Dijon mustard; 60 g whole-grain mustard (à l'ancienne); 100 ml 35% cream; 12 small Nantes carrots, cut into sections; 18 small pearl onions, peeled; 60 ml sunflower oil; Salt and freshly ground pepper

Rhubarb Far Breton from renowned pastry chef Valentin Rouyé

Today we share with you the Belgian recipe for rhubarb far breton by Valentin Rouyé, pastry chef. Enjoy your meal!

July 12, 2020

Chef recipes

Rhubarb Far Breton from renowned pastry chef Valentin Rouyé

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