Dish

Lapin à la crème

Rabbit with cream

Lapin à la crème is a stew made with rabbit meat, onions, garlic, mushrooms, and a cream sauce. The dish is typically served with a side of potatoes or rice. The rabbit meat is first marinated in a mixture of spices and then cooked in a pot with the other ingredients. The result is a tender and flavorful meat that is perfect for dipping in the sauce. Lapin à la crème is a popular dish in France and is often served during special occasions such as weddings and holidays.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Game Dish› Rabbit Dish

Origins and history

Lapin à la crème has been a staple dish in French cuisine for centuries. It is believed to have originated in the Burgundy region of the country and was traditionally made by the Burgundian people. Today, it is a popular dish throughout the country and is often served in restaurants and homes.

Dietary considerations

Lapin à la crème is a high-protein dish that is high in fat and calories due to the cream sauce. It is not suitable for people with a rabbit allergy or those who follow a vegan diet.

Variations

There are many variations of lapin à la crème, with each region and family having their own unique recipe. Some variations include the addition of wine, bacon, or other vegetables. Some recipes also call for the use of chicken or beef instead of rabbit meat.