Hare A la Royale……
In my competition for the Prix Culinaire International Taittinger i was given two hare saddles and shoulders, a piece of foie gras and some smoked lard.
I decided to make a quick version of the classic dish Lievre A la Royale.
I won the competition.
This year i have made an a la carte presentation of the same dish to serve at Restaurant Hotel Merlet during the season.
The reactions where amazing, my guest wrote about it and the dish scored a 10 in a newspaper review.
enjoy!
