3 Michelin Star Techniques for Rabbit | The French Laundry

[@ParkerHallberg]

📋 Recipe: parkerhallberg.com/the-french-laundrys-rabbit/ ✔ 3 Michelin Star Chicken Stock | The French Laundry: kzbin.info/www/bejne/n2XFnoJuo7Z5jck

[@lukaleferink6547]

Your video quality keeps getting better! Keep it up!

[@ParkerHallberg]

Thanks Luka, I appreciate it!

[@apv]

The quality of your videos is getting really good. Keep up the great work, love your videos!

[@ParkerHallberg]

Thanks Austin, I appreciate it!

[@juancarrera8397]

Thank you for sharing this recipe with us. Always giving great recipes. And the dinner with my girlfriend was great 👍

[@ParkerHallberg]

Thanks Juan, I appreciate it and glad to hear that your meal was a success!

[@EzyTiger123]

Amazing as always Parker! Thank you!

[@ParkerHallberg]

Thank you, I appreciate it!

[@VictorAlvarez-eu7ur]

How crazy is it that just yesterday I was reading the book cover to cover another time yesterday, and then my chef asked me to come up with a rabbit course and then KZbin recommends this 😊

[@ParkerHallberg]

The internet works in mysterious ways. Hope your dish goes well!

[@jpbanksnj]

Those rib racks are insane! One of the coolest things I've seen in a long time. It reminds me of Keller's salmon chop.

[@ParkerHallberg]

Thanks John, I have been wanting to try the salmon chops!

[@allanarmstrong3275]

beautiful video Chef. I really want to make this!

[@ParkerHallberg]

Thank you Allan, I especially like the fennel technique. Let t me know how it goes!

[@freeman3825]

My fav channel right now, keep it up!

[@ParkerHallberg]

Thank you, I appreciate it!

[@unshavenhobo]

looks out of this world as always

[@ParkerHallberg]

Thank you

[@mitchmai]

Always a joy watching how you break down proteins dude. Great vid!

[@ParkerHallberg]

Thanks Mitch, I appreciate it!

[@Kyle_climbing]

Too cool!!! It makes me want to buy a rabbit!

[@ParkerHallberg]

Thanks, you should!

[@AKAtAGG]

Yes! Loving it. Everyone should eat rabbit, especially like this wow.

[@ParkerHallberg]

Thanks, it is good!

[@stanvanillo9831]

great video!

[@ParkerHallberg]

Thank you

[@BravingTheOutDoors]

If you're trying to pass the test... I imagine you either did or will shortly. Good job on spotting the gambit of 4 minutes and wisely specifying 2. Ring ring...

[@CraigSmitham]

I have that same wooden spoon and love it and have been trying to find the source so I can get a replacement when needed. Where did you get yours?

[@ParkerHallberg]

I feel like I got them at Sur La Table, but it was so long ago that I can't remember. This one is similar to what I have amzn.to/3yRUpq4 but if you type in flat bamboo spoons on amazon, there are a lot of options.

[@CraigSmitham]

@@ParkerHallberg thanks!

[@Nicosdayinthelife]

We need more uploads 😅

[@ParkerHallberg]

Glad you like them, working on the next one.

[@moraloverstance4093]

Park, your work is truly exceptional. Also, why don’t you fry the racks with the fennel?

[@ParkerHallberg]

Thank you, I appreciate that! Good question, that could potentially overcrowd the pan cooling it down. Also, it is much easier to control one item at a time. In a restaurant, two cooks would most likely be cooking, one for the meat and sauce, the other for the vegetables and garnish.