Restaurants & Bars 6

Input Sought on Senderens' Lievre a la Royale

cabrales | Nov 7, 200310:55 AM

Wonderful that the game season brings the prospect for sampling the Lucas-Carton dish Lievre a la Royale (Hare Royale style):

Châteauneuf du Pape - Château de Beaucastel 1985 - J.P. and F. Perrin with
Royale-style hare from a recipe created by Antonin Carême for the Prince de Talleyrand

This dish regularly appears on L-C menus during game season, and I am very much looking forward to sampling it. Have any posters sampled it?

Do posters know of any other dishes at restuarants in France that are inspired by historical recipes (apart from the Canard Apicius and the Taillevent piglet)?

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