M. Parret Does Rabbit

Unfortunately, our neighbor Mme Parret has had an uncomfortable year as far as her health is concerned which has interfered with her ability to make those marvelous, daily, multicourse lunches that she is famous for.  Unwilling to totally give up on an activity that she enjoys, and the company of the hundreds who have sat at her table, she  drafted M. Parret today as a substitute cook , under close supervision 🙂

In case things went wrong, we fortified ourselves with a dry, robust wine from the Loire Valley, Savennieres.  Though it was a good excuse to sip and sip again a nice wine, we shouldn’t have worried.  M. and Mme Parret have been together for over 50 years; it’s obvious that M. Parret paid some attention to what was happening in the kitchen.  We began with an entree of salmon and leeks in butter sauce.

The “plat principal” was braised rabbit in a mushroom, creme fraiche sauce with pasta.  Simple, traditional and very good.  This was served with a Beaujolais Village.

We, of course, had a cheese platter and because Mme Parret would never trust M. Parret to make a tart, we had fresh pineapple for dessert, and coffee.  A very nice meal.

About cookinginsens

An American living in Burgundy, France
This entry was posted in Appetizer, fish, Food and Wine, French, Main dishes and tagged , , , , . Bookmark the permalink.

31 Responses to M. Parret Does Rabbit

  1. Perfect, simple, well balanced menu that screams Provincial France. Savennieres is such a good choice with the salmon.

  2. That looks wonderful. You always post food that is on my mind – I was talking about rabbit and its virtues only yesterday!

  3. Mad Dog says:

    That looks delicious – congratulations to M. Parret 😉

  4. That is quite an accomplishment for M. Parret.. although my husband has been in our kitchen for 20+ years, I don’t think he pays enough attention to have pulled that off! Excellent!

  5. Conor Bofin says:

    Another beautiful post. We will not get to France for another 3 months. I am having difficulty with the wait.

  6. On my very recent trip to Provence, I was fortunate to enjoy rabit on more than one occasion. Yours looks lovely!

  7. Spoon Feast says:

    Did they use the creme fraiche in the pasta sauce or the rabbit sauce? Pasta dressed with creme fraiche and parsley sound very tasty.
    I live the shot of the salmon plate, Sens, you have a great eye for photography!

  8. It looks wonderful. M. Perret did well! Simple food with good ingredients, as it should be.

  9. Tessa says:

    Lovely dinner. M. Perret did a terrific job. You have wonderful neighbors!

  10. What a beautiful story of commitment and love! 50 years? If only we all could be so lucky.

    M. Parret did pineapple? Ahem, not to nitpick or anything, but this is the same man who won’t eat strawberries if they come from Spain?

  11. Janis says:

    Lovely post and such a cute story about M and Mme Parret.

  12. Michelle says:

    What a lovely post.

  13. What a great looking meal. And I’m craving that wine too.

  14. Beautiful, simple food cooked in a traditional way. Perfect! I do hope Mme Parret´s health improves.

  15. Assia says:

    Mmm, love rabbit! Delicious looking dish!

  16. I never had rabbit before, it looks like chicken so I’m sure it MUST taste good.

    • It does taste good. Some say it tastes like chicken but I don’t think so; it tastes like rabbit 🙂

    • elaine says:

      Years ago when I was a student in Paris, I had a meal in a student cafeteria and took what I thought was chicken with some kind of tomatoe sauce. It was only after I finished that delicious dish and examined the bones on my plate did I realize it was not chicken. It was rabbit!

  17. rsmacaalay says:

    Thats a simple yet lovely balanced meal. I haven’t tried rabbit for sometime now and this makes me crave for one.

  18. Karen says:

    I would have loved to have shared that meal…you can feel the love that was put into those dishes.

Leave a Reply