Genial. Vous faites un grand service au public anglophone en montrant comment preparer ces mets classiques de la cuisine francaise. Bravo et merci!
@FrenchCookingAcademy7 жыл бұрын
oui merci c’est en effet mon intention je pense que la cuisine française mérite d’être partager. 🙂👨🏻🍳
@ianwestbrook27633 жыл бұрын
Oui, d'accord!
@Beeensn5 жыл бұрын
'Add some cream to make it lighter.' A truly french recipe :)
@kenfletcher12404 жыл бұрын
He's talking about making the color lighter! Duh!
@vasilemarcel53344 жыл бұрын
Dude I made your recipe . It's unbelievable .I just finish eating and I'm still thinking about how tasty it was Thanks chef
@FrenchCookingAcademy4 жыл бұрын
Thanks 👍
@MaZEEZaM4 жыл бұрын
@@FrenchCookingAcademy it would be really great if you could include Prep bowls and a saucier pan to your Australian Amazon links, I do notice you offer my absolute favourite pans which cost a fortune so will be a treat for myself once I have my new kitchen, I also hope to join your cooking classes then too. Do you have a dessert pastry recipe for the baked custard tart recipe you have?
@dinein19707 жыл бұрын
Works with chicken of course! Made this for the family, my mom nearly cried as to how happy it made her. Classical French at it's best!
@FrenchCookingAcademy7 жыл бұрын
+dinein1970 well hearing this has just made my day too 😀😀😋👨🏻🍳
@dinein19707 жыл бұрын
The French Cooking Academy Honestly, she just RAVED about it. Dug the "mushroom method", changed it up a bit, but braising with lemon is awesome. I used Dry Vermouth and simple dry Sherry with the lemon, cook it down until evaporated. I like slightly more intense and concentrated flavors, but love the basis of. Your channel is great and I'd love to swing a knife with you!
@chrisstepp54134 жыл бұрын
This is my favorite, I will doing your course very soon do not stop what you are doing, mon ami
@marcuscicero95875 жыл бұрын
you are so meticulous chef in the cleanliness and organization of your food prep and cooking areas.
@suvhmondal9262 ай бұрын
I have lots of respect for this s man since it's hard for us who living is the third world country who are passionate about french cooking .
@maryhemphill96952 жыл бұрын
This is an absolutely delicious recipe for rabbit! I used a 3 pound rabbit. Took 3 days to thaw. Watched KZbin videos on deboning rabbit and successfully cut up and deboned the day before the meal. I rinsed the rabbit bones x3 and kept in fridge. I made stock first, used Swansons chicken stock and reviewed your bouquet garni video using #2 . The stock was strained x2 and was so clear! Absolutely delicious! Rest of the meal easy to follow the directions... My family raved about this recipe. They were telling everyone they knew about how good it was. Thank you so much Stephane! You are an amazing Chef!
@RTMZ0611 ай бұрын
A classic. My go to main dish for myself and my wife. Edmond Fallot Dijon is a must try! I don't bother with the pasta as I normally have appetizers, just a little bit of fresh baguette to scoop up the sauce of course. Merci beaucoup!
@salinamartin87114 жыл бұрын
I just found you tonight (chicken livers) and not being able to digest most meat I am thrilled to find this recipe. I have not had rabbit in 30years. I am from the Midwest USA and my father was a hunter and we had it all rabbit, deer, squirrel, also I lived on the Mississippi River so we had catfish, frog legs and turtle. My husband does not eat any of the above but I am going back to my roots. This rabbit looks amazing. Now if I could have morel mushrooms from home I would be in heaven. I see you have recipes with those. We hunted those every season and nothing like fresh wild grown morels!
@FrenchCookingAcademy4 жыл бұрын
wow what a wild life sounds tasty 🙂👍😋
@Gator16997 жыл бұрын
One of your best recipes yet true French Cuisine l know l grew up with a Chef who cooked in France for 6 years and cooked for the Queen in Melbourne in 56 my Grandfather at the Melbourne Club he was a great Chef.
@FrenchCookingAcademy7 жыл бұрын
+Gator1699 thanks for that its a true compliment 😌👨🏻🍳
@nathonhamilton45243 жыл бұрын
Very good that looks great....the last time i had rabbit it was in france a similar dish, it was fantastic....thankyou...greetings from the uk.
@otralee2 жыл бұрын
just made this for my Wife and I. Supper good!!!
@swiper18184 жыл бұрын
Sounds delicious - I had a brilliant version of this dish at a French restaurant in Hanoi a few years ago
@kingkool13387 жыл бұрын
One of my favorite autumn dishes! Also works beautifully with just chicken.
@jeffstewart41624 жыл бұрын
Just made this but braised on my kamado cooker. That sauce is the best thing I’ve ever put in my mouth. Thanks!
@robertinglott2010 Жыл бұрын
welldone chef. The way you explain is divine. Brilliant recipie. Tks again and regards .
@intuit57677 жыл бұрын
It's going to be cool and rainy here all week...will be making this gorgeous recipe...it is a joy to watch and learn from you, sir....you are so handsome as well! Bon appetit from the Mid-West!
@jasonbean72967 жыл бұрын
Perfect timing! The rabbits are beginning to come into the open on my farm. Thanks!:)
@ginnienuckles39922 жыл бұрын
OMG I took 2 days to make this,, cuz im lazy lol,,, cut the Lapin up and cooked the stock the first day,, pulled carrots from my garden,, used shallots as well as onions carmelized ,, used grey pupon digon but country style,,, didnt use noodles but red potatoes and carrots boiled and mashed ,, used some carrot tops with my tarragon,,, did not use chicken stock but threw in a chicken thigh to make the stock,,, THIS WAS AMAZING ,,, so delicious !!!
@MP-cx2rh4 жыл бұрын
I see this is a very old video. But ive been looking for a good lapa recipe. I live in Texas now but originally grew up in South Louisiana. We eat a lot of game, rabbit being one of them. Cagun people like myself cook a certain way/style but I want to try some new stuff/things. This looks pretty good and simple. Thanks for sharing. Bon appetit
@ello72227 жыл бұрын
Very nice dish. Thank you, Stéphane!
@joeschmoe35587 жыл бұрын
Not long winded at all, very thorough and well explained, in very good English! Keep it up!
@FrenchCookingAcademy7 жыл бұрын
thank you 😀
@ShadowPoet7 жыл бұрын
Oh my. That looks amazing! I love the trick with the onions/mushrooms cooked differently for a little taste difference. Thank you
@glennhoddle107 жыл бұрын
Thank GOD , I was having my dinner while watching this ...your awesome videos always make me super hungry ! Good stuff .
@rbettsx7 жыл бұрын
I'll definitely try this... That's 3 approaches to cooking the parts of the dish are new to me! Thanks.
@FrenchCookingAcademy7 жыл бұрын
hi there, yes a great dish to try but its important to be carefull with the cooking time of the rabbit: 45 minutes to an hour maximum otherwise it can get dry. thanks for watching.
@malthevilsengkilde77943 жыл бұрын
Ca a l’air vraiment bon. J’adore cette recette!
@theresa940107 жыл бұрын
You've inspired me to take on more sophisticated dishes such as this one which I've eaten many times in restaurants but never thought I would have the skill for. Now I will try it. Thank you.
@FrenchCookingAcademy7 жыл бұрын
great i am sure you will do great 🙂👨🏻🍳
@naterciaritasilva24623 жыл бұрын
You are the best! Congratulations Chef!
@tcochran82803 жыл бұрын
I made this and absolutely loved it. Thank you!
@keithwright49214 жыл бұрын
Looks,fab,man🍷🍷
@LiarNoseOnFire6 жыл бұрын
Superb Chef !!! I live in south east France - Sanglier country - where my passion in regional cuisine cooked in a traditional way in my own kitchen. All of your ingredients are available from my garden with the exception of the cloves which you studded your onion with for the stock base. (You forgot to mention the cloves in your video). Also, l assume you used Moutarde Dijon for the sauce - this was not mentioned, but i think anyone watching would have deduced this. Bravo Chef, and l look forward to more of your excellent recipes.
@FrenchCookingAcademy6 жыл бұрын
thanks 🙂
@hopsletscottage43202 жыл бұрын
A new subbie watching from Lesotho, Southern Africa, enjoying your videos, for the love of French food
@Forevertrue6 жыл бұрын
Wow does that look good and comforting. Thanks Stevie.
@johnjarvis87316 жыл бұрын
Really great recipe and clear demonstration. Thanks for sharing; much appreciated!
@dwaynewladyka5777 жыл бұрын
It is autumn in Canada too. It is getting cooler outside. That dish looks fantastic.
@antoinemichaels49096 жыл бұрын
i've been looking for rabbit recipes and this looks very good
@Mashkablue17 жыл бұрын
I cannot wait to try this recipe. It looks delicious! Your videos have utterly transformed how I cook meats and sauces. Thank you so much for sharing your cooking knowledge!
@FrenchCookingAcademy7 жыл бұрын
Stephanie Cook well I am really glad to hear this because cooking is all about sharing. So I am happy it motivates you to cook more 😋👨🏻🍳😀
@PatrickHoffmann767 жыл бұрын
Excellent! Thank you FCA! I also slowly fried some bacon in a butter olive oil mix, removed bacon and fried rabbit in that fat. Rabit removed, I "fried" the onion and added white wine to deglaze.
@tulioramirez12934 жыл бұрын
The sensual smooth jazz that played during the plating, had me in quite mood. 🙈
@haemerspj4 жыл бұрын
Wonderful récipé! From now on i will only use self Made bouillon .. it ‘s fantastisch
@pfaffman1007 жыл бұрын
Wow, Chef you do art work with your videos. Just love your channel. Never tried the boil mushroom before like that, looked fantastic. Will be trying this dish for sure. Merci.
@thomasedgerley74536 жыл бұрын
I tried a mustard sauce once with pork, but deglaze with calvados apple brandy! OMG so worth it
@UndrState7 жыл бұрын
Made this tonight , C'etait tres bon , merci beaucoup .
@chrismoore96867 жыл бұрын
Stefane! I love the way you cook mushrooms and the pearl onions!
@FrenchCookingAcademy7 жыл бұрын
Chris Moore thanks for watching these are two common techniques you will find in many french recipes.
@slavaukraini3163 Жыл бұрын
Gorgeous recipe shef. Now it become my favourite rabbit dish. Thanks for shearing and explaining it in an easy way. Will be making this again haha 🤤
@jbkhan11354 жыл бұрын
Absolutely stunning, I can't wait to try this!
@ILIAD97 жыл бұрын
That looks Brilliant!!
@shelster6 жыл бұрын
That looks so good! I don't know how to prepare rabbit but I saw it at the butcher a week ago. I'll go for it next time.
@grant575mixmaster7 жыл бұрын
oh man oh man, I was salivating the whole way through this!!! I love your videos, making really daunting recipes easy to cook, keep it up....
@FogJWrestling6 жыл бұрын
That looks incredible!
@dukehuck477 жыл бұрын
Superb! I've never tasted rabbit but this recipe makes me want to cook this dish. Thanks.
@FrenchCookingAcademy7 жыл бұрын
Shawn Donovan thanks for your comment yes rabbit is quite good and it is actually quite popular in France. Glad you liked the video.
@wayneparker93315 жыл бұрын
GREAT video!! I will be rabbit hunting here in the US (California) this fall and cannot wait to try this recipe out. Merci beaucoup!!
@ivettie62713 жыл бұрын
I am going to cook it for thanksgiving day along with the traditional Turkey 🦃…
@spacewizard695 жыл бұрын
i have so much trust in you that i give you 👍👍👍 before i watch the video keep the good work!thanks
@FrenchCookingAcademy5 жыл бұрын
thanks a lot
@Chefrachida7 жыл бұрын
Great dish. Merci Stéphane.
@FrenchCookingAcademy7 жыл бұрын
😀
@edcasapia5 жыл бұрын
Amazing Stephan !! I subscribe to your channel a couple of weeks ago, I love cooking and especially I love French Cuisine. I´ve learned with you in a few videos all my favorite french dishes, by the way, yesterday I made the soup of cabbage and pork lol Thank you, Chef !
@georgenatividad6755 жыл бұрын
looks declicious.. i will definitely try this one. i love rabbit meat😁
@MrMase126 жыл бұрын
Love you man. You have givin me countless recipes for my wife and I. Thank you.
@FrenchCookingAcademy6 жыл бұрын
Glad you take the time to cook it's great 🙂🙂👨🍳👨🍳👍
@sashineb.21147 жыл бұрын
Thank you. This looks delicious, and perfect for the cooler weather.
@allmc31206 жыл бұрын
Superb! I Keep watching and learning it.
@FrenchCookingAcademy6 жыл бұрын
🙂
@ianwestbrook27633 жыл бұрын
Man, that looks sooooooo good!!!
@Dionysia14 жыл бұрын
excellent I found my recipe for my birthday dinner.
@FrenchCookingAcademy4 жыл бұрын
haapy birthday💥
@Dionysia14 жыл бұрын
@@FrenchCookingAcademy thanks. It was delicious! And now I have too much leftovers!!!
@jimmie2005 жыл бұрын
Oh, that looks delicious!
@amarpoon22745 жыл бұрын
Could you please make a video about the friecasse technique
@MaZEEZaM6 жыл бұрын
I don’t mind long videos, they are good to learn from 🐨
@daisysmum73364 жыл бұрын
I love rabbit. We raised rabbits for food when I was growing up
@ลําใยชูชานันท์-ฑ3ฆ6 жыл бұрын
Look delicious..
@user.33506 жыл бұрын
I love French food 😍
@FrenchCookingAcademy6 жыл бұрын
👨🏻🍳👍
@sargondp696 жыл бұрын
Oh Boy!!! Delicious!
@thedrunkgriller18747 жыл бұрын
Fantastique lapin!
@solrex25045 жыл бұрын
Simply delicious...merci❤
@gordys14105 жыл бұрын
Bravo Stefan et merci autrefois 👏
@prontogolf6 жыл бұрын
Fantastico Senor, gracias
@jimbojet87286 жыл бұрын
Why no Le Creuset pot Stefan? Strange for you, or did you have to send them back? Thanks for the vid.
@albertafarmer86384 жыл бұрын
Thank you this looks amazing! (Gordon's wife)
@herbmarsh85197 жыл бұрын
my god that looks great, it's summer here in Australia, i'm going to cook this recipe, along with a few icy cold beers
@marcuscicero95875 жыл бұрын
I had to take the vid off full screen being overwhelmed as I was with the plating of this luscious dish and being unable to sample it. elegant is always the word that comes to mind in describing the dishes you prepare. Through years of experience and genuine thoughtfulness elegance is achieved in all pursuits
@ashershaham3 жыл бұрын
Very nice, thanks
@camerong55136 ай бұрын
looks yum
@cookerkids7 жыл бұрын
Congrats on 40k I've seen you grow from 5k to 40k I'm glad you are getting the attention you deserve
@kantemirovskaya1lightninga30 Жыл бұрын
Digging deep Stephane and found this which is great as we raise and sell (and eat ourselves) rabbit!
@marcuscicero95875 жыл бұрын
I come here for the sauces, which my cooking repertoire is quite lacking. I haven't regretted a second of time viewing your videos chef. and such a congenial guy who is always excited to demonstrate what he loves to do
@NoName-vq3zo2 жыл бұрын
What kind of mustard did you use? Also, what did you use for your bouquet garni? Thanks. Planning to make this with chicken.
@daz81722 жыл бұрын
This looks amazing and I'm definitely going to try this recipe, I am curious though, is this dish served in restaurants? It seems like it takes a very long time to prepare.
@mrbump1979a6 жыл бұрын
I love your videos!
@thesolaraquarium2 жыл бұрын
Great recipe, great channel. I am going to use it as the base for my attempt at 'French Mustard Soup', without the rabbit of course. Not sure yet whether to go vegetable stock or chicken yet? Before I die I want to make a mustard soup - it is a bit of an obsession of mine. I have only ever eaten one French Mustard Soup in my entire life and I have never forgotten it. Amsterdam 1995 in a brasserie. The funny thing is I have never seen it on any menu in any eatery in France and my Mother's family have no recipe. My Mother's French but from the South and mustard soups seem to be more a Northern thing I am guessing. If you have any tips on making a mustard soup I would much appreciate it. I will start with Dijon mustard like here. The Old Style French Onion Soup like they do in North Carolina USA I have succesfully made but French Mustard Soup evades me. My Mother's idea of an onion soup is a bit basic - its literally boiled onion in water, lol, but it is her family recipe so I can respect that. Mine is a bit more complicated... My other goal in life (obsession) is to make my own L'Entrecote Sauce recipe (the famous restaurant chain). I am about 50% there but need to take it further. Chicken liver is obviously an ingrediant, but the variety and combination of herbs is difficult to crack. I was given a fantastic French family recipe for Steak Dianne Sauce from a lady running a motel in Geelong Victoria in 1993 of all places. She had a French mother. I am still kicking myself for not keeping it. I have struggled for years to recreate it - I knew it once in 1993, did it a few times and remember it was extremely simple to prepare. No Dianne sauce I have ever tasted can compare to this one. Dianne sauce is an obsession of mine :).
@NomadicDave20324 жыл бұрын
I love rabbit.
@sumibear4 жыл бұрын
Bravo! My Belgian mother made delicious rabbit stew, but most recipes I'm finding just roast the rabbit, and I know it can't be soft enough that way. Also, it must waste a lot (of the little meat there is) unless it falls off the bone in a stew. Every step you show matters. This is how you respect the rabbit!
@DStrayCat696 жыл бұрын
WOW!!! I love Rabbit :-) ...and Frogs legs... and Escargot... and the list goes on... lol Have you done a Lobster Bisque? This recipe looks Awesome :-) Thanks
@Aeris251 Жыл бұрын
How about deglazing the pan with some white wine? Im looking to make it this weekend. Thinking a little tang can help with the richness of the dish
@hrvojekoscak18726 жыл бұрын
Very nice !
@carolgay82303 жыл бұрын
I’m in Maine , USA. Always looking for new rabbit recipes. A lot of people raise rabbits here, but it hasn’t become popular in restaurants. Thank you. I enjoyed your thorough cooking style
@dkcorderoyximenez33822 жыл бұрын
Spectacular...
@toniam.20803 жыл бұрын
Oh delicious!
@vdavis19595 жыл бұрын
great recipe: question, what is in the bouquet garni? Leeks/Celery/tarragon?
@HazelJuanitaMillanHoffman6 жыл бұрын
I have rabbit in my freezer that my friends father brought over. I was wondering how to prepare it. Thank you for sharing your recipe.
@FrenchCookingAcademy6 жыл бұрын
yeah rabbits are quite u sweated these days
@AquaFurs6 жыл бұрын
Thank you!
@jimbojet87286 жыл бұрын
Thank you Stefan.
@FrenchCookingAcademy6 жыл бұрын
my pleasure 🙂👨🏻🍳
@RovingPunster7 жыл бұрын
Looks a bit like Rabbit Chasseur, but with extra emphasis on the mustard. I love mustard in stews ... its so underrated, and it goes with almost every type of meat. Heck, its even a magical emulsifier in shaken dressings.
@David-jm7mq7 жыл бұрын
Roving Punster - I totally agree about the mustard being underrated. In stews and certain sauces it adds another level of complexity in the flavor. One of my favorite dressings is a Dijon vinaigrette.
@RovingPunster7 жыл бұрын
Klink My wife is a salad addict, so I make them 3-4×/wk, or more, when the garden is in full swing. Shaken dressings are a household stsple, and can be seasonal too ... I often replace part or all of the vinegar with various juices, like lemon, lime, orange or pineapple (if the acidity needs a little extra kick as a result, i have scads of both citric and tartaric acid granules, leftover from my mead/winemaking days), and the oil variety varies, depending on whats in the salad. The one constant is the mustard ... plain yellow or smooth dijon.
@RovingPunster7 жыл бұрын
If there is any interest, i have a highly addictive mustard based recipe for pasta I could type up and post that my wife and i enjoy throught tomato season. Been addicted to it since learning it in 1989.
@David-jm7mq7 жыл бұрын
Would love to see it. We are at the end of our tomato season, harvested the last ones this weekend. Am always willing to try something new.
@RovingPunster7 жыл бұрын
Technically, this is a warm pasta salad rather than a traditional pasta+sauce dish, and it's absurdly fast and easy to make. I usually just eyeball this sauce ala minute, to dress a solo portion of leftover pasta, so committing it to paper is kinda awkward and relies on guestimated measures. I upscaled it to dress 1 lb of pasta, just for the sake of sharing the recipe - once you ingrain it into your soul, you'll throw away the recipe and just eyeball it like I do. As with everything, adjust to suit your personal taste. Origin: A friend of mine taught me this back in the late summer of 1989, when we'd briefly returned to civilization (to shower and resupply) during the midpoint of a 2 week hiking expedition in the American Pacific Northwest. It was a revelation of simplicity and bold flavors. As with all good recipes, it is only as good as the weakest link, so only use best quality tomatoes, your best CPEVO oil, real romano, real balsamic, and the right kinds of mustard for this ... no substitutions. *Balsamic Pasta Dijon w/Tomatoes:* *---------------------------------------------------------* Style: I'd call this fusion {Northern Italian & Bourgogne French). Pasta Type: Thin Linguini recommended. Beverage Match: I like a crisp lemony Pinot Grigio (wine), a Munich Helles (beer), or plain seltzer for this, but if the spirit of red wine is upon me, a light Beaujolais will do. Dressing (for roughly 1 lb pasta): ¼ cup Dijon Mustard w/White Wine, Extra Coarse Stone Ground (or Whole Seed) Mustard (ex: Inglehoffer { beavertonfoods.com/product/inglehoffer-original-stone-ground-mustard/ }) 1 tbsp Dijon Mustard w/White Wine, Smooth (ex: Grey Poupon) ¼ cup Balsamic Vinegar ¼ cup Hot Water (pasta water is fine) 2-3 tbs Olive Oil, CPEVO (highest quality) 2-4 lg Garlic Cloves, freshly microplaned or pasted Other Ingredients (Pasta & Toppings) 1 lb Pasta, cooked & drained (but not rinsed) 3 cups Assorted Sun-Ripened Vine Tomatoes, Any Variety, Freshly Diced ½+ cup Freshly Grated Romano Cheese Directions: 1) Dressing/Sauce: Combine the ingredients in a small jar, shake well, taste and adjust, then set aside. Unlike virtually every other pasta dish in existence, the ideal temperature here is neither hot nor cold, but rather LUKEWARM^^ - about midway between skin temperature and coffee temperature (too hot and it’ll cook the dressing, degrade/obscure the delicate flavors & textures, and the pasta will tend to over-absorb the sauce and seize; too cold and the sauce won’t coat well, the cheese wont marry, and the pasta won’t toss properly). If the dressing isn’t quite warm enough, then right before you need to use it simply remove the lid and pop it in the microwave for 5-10 second increments, and re-shake, until it’s just right. No salt is needed because the generous use of Romano cheese (very salty) provides all that’s in this dish. The sauce keeps well in the fridge, so I often make extra and use it for leftovers. 2) Tomatoes: Dice the Tomatoes & set aside. 3) Cheese: Grate & set aside. 4) Pasta: Prepare your pasta per your usual method, but do NOT rinse after draining. For leftover pasta, mist very lightly with water and reheat in the microwave until warm but not piping hot. 5) Assembly: Add the freshly drained (or reheated) pasta to a mixing bowl. Drizzle the warm dressing/sauce over the pasta & toss to coat ... using just enough of the dressing to nicely moisten the pasta but not form a pond in the bottom. Sprinkle generously with cheese, toss, and repeat once more, then garnish generously with the diced tomatoes & serve immediately. If it doesn't seem quite salty enough, you didn't use enough Romano. --------------- ^^ For those who find the word 'lukewarm' a slight turnoff, here's a tidbit of trivial from the realm of professional beverage judging and cognac blending - it corresponds to the thermal range of maximum sensitivity of the Human palate, which is why the finer a beverage is, the closer to this range it can be enjoyed without any inherent flaws rising to dominance, and conversely why less refind beverages do better when served considerably colder (or warmer) than this.