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Enjoy some of my favorite dishes to make at home, including Chicken Dijonnaise, Mussel and Wild Fennel Gratin and Chocolate Tart. Makes a nice addition to my new Cookbook ‘French Cooking for Beginners’.
I'm quite fond of rabbit, though I don't cook it very often anymore. Preparing rabbit can be tricky as it tends to dry out with traditional cooking methods and can turn to mush when cooked in a circulator. A simple and virtually fail-safe method I enjoy is making Rabbit Schnitzel. This technique allows the rabbit to cook in just five minutes, resulting in a delightful crunch that nicely complements the tender meat. You can serve the schnitzel plain with a squeeze of lemon or pair it with your favorite sauce.