Rabbit Two-Ways with Chef Eric Ripert and Ariane Daguin
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- Опубликовано: 11 сен 2024
- Visit the D'Artagnan website to purchase rabbit, learn more about rabbit or explore rabbit recipes.
www.dartagnan.c...
ABOUT THIS VIDEO...
Join Ariane Daguin and longtime friend, Chef Eric Ripert, four time James Beard award winner, in the kitchen at New York's Le Bernardin, for a hopping good time cooking up our farm-raised, natural rabbit.
I like the humor and the re3cipes...gonna cook rabbit here soon!
I just bought one of your rabbits. I am just a person with a job who loves to cook and wanted to try something new and exciting. I’ve had pet rabbits who I did not eat but I know that meat doesn’t just show up in nice little plastic packages. I’ll probably have to draw the line at cats and dogs but I’m so jazzed to cook this rabbit when I get it. I love your videos. Wish me 🍀 luck. I did have a rabbit strudel once and it was delicious.
Best of luck to you Susan - you've got this! You're going to love our rabbit. It has tender, lean, delicately flavored meat with all the versatility of chicken. Here are some of our favorite rabbit recipes to inspire you: bit.ly/31f7cSg
Your videos are a fantastic addition to the internet: informative, funny, well edited and just plain great. It takes a lot of work but boy this is a gift to us and your clients.
No, the music perfectly matches, making a great southern atmosphere
It’s just too loud!
In the 70’s I worked in a seafood restaurant that had frog legs on the menu and ever since then I always wished I could cook at home with things like frog legs and rabbit. The true essence of French cooking was the ability to make the less than optimal protein not just palatable, but magnificent. Think escargot and oysters.
Excellent work! Great recipes and chefs
Thank you so much 👍
That's great, thank you. I make rabbit very much like Ariane, but tried it slate grilled recently in Fuerteventura and wondered how it was done. Rabbit is beautiful - especially if you can obtain a wild one.
great trying today thanks
what a couple of flirts having fun cooking
Thank you very kindly for your video. This looks like a simple and wonderful recipe. Continue the good work!
Great dishes for Rabbit.
Legend
Both recipes look wonderful. Rabbit is best when braised because it is so lean. If you’ve ever seen a rabbit run you understand why it is so lean. I used to go to a great local Italian restaurant and whenever they had rabbit on the menu I would order it. Unfortunately rabbit is not something you cook at home.
better than a comedy show
rrhhhabbeeet gharrrleeec
good recipes but music too loud
What is that mariachi band doing in the background?
MESMERISING OKAY AND VERY SURE. MOOH.
I like it !!! Thank you.
DO YOU CURE THE OIL?.
Here’s 3 Michelin Star one of the most influential chefs in the world with a metal drawer in his face while who knows who is preparing a rabbit dish
the music is a bit too intrusive for me
Awesome!
lapin et safran très agréable je dois essayer ça à la maison me
For all those Brits and Aussies out there the recipe without the Euro trash, in short. It's grilled marinated rabbit in rosemary, garlic and olive oil served with garlic mayo and her dish is grilled rabbit finished in the oven with veggies and rabbit stock........ bosh, nuff said.
I won't buy DArtagnan rabbits because they are so expensive at sixteen dollars a pound . I get my rabbits fresh for 8.69 per pound at the local farmers market.
Satire Esquitte.
Stop the f-ing background noise. So I can hear what is said. Till then good by.
yes. i agree!
If you like rabbit you order it at a good restaurant it’s not something most people would cook at home. Just checked Amazon and a cleaned rabbit about 3lb is $100. Rabbit is incredibly lean and really needs to be braised and at $100 for maybe four people you’d better not screw that up. Uh no.
Iritating
Over complicated, can't understand them, music crap and overbearing
Those accents sound fake xd.
That's right. Ripert is actually born and raised in Hobeken and he just hams up the accent which he perfected from watching old Pierre Franey shows on RUclips :P.
@@plusfour1 nice one.
Looked good until the "moose-turd".
Not very instructional
It’s braising meat. Their banter and love of food was what this was promoting. Was it the simplicity that you found confusing?