Thierry, our chef, gave us two recipes: a gigolette of rabbit à la Provençale and the famous rabbit with mustard.
Colette, from Hadol, gave us a rabbit terrine recipe that she got from a friend.
Our leader
Thierry VINCENT is a crêpe maker and master restaurateur at the “La Bolée” crêperie in Nancy.
Our culinary expert
Stéphane “barbecue” THE barbecue specialist on social networks, explained to us how to cook a rabbit on a spit or… On the barbecue.
One day a trade
Because “small trade” is also a form of short circuit and because our traders know the seasons of the products, every day we call a trade to take ideas and note the prices. Today it was Yannick Martineau, from Nancy’s central market, who told us about Fribourg, county and goat’s cheese.