Our vacation to Ibiza, Spain inspired this recipe for Le Lapin à la Moutarde (Mustard Rabbit). Foodies will recognize it as an example of classic French bistro cuisine, just like Boeuf Bourguignon or Soupe à l’Oignon (Onion Soup), which I will cover in later food posts. However, rabbit is a also classic Spanish dish, normally prepared in a stew with tomatoes, cloves, onions, thyme, tarragon and celery.
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I came across this interesting combo of paprika and cinnamon at our lunch at La Torreta.
Ideal pairing is with a main dish that is has character. Subtle, wimpy won’t do. Example, a delicate filet of sole in lemon butter would be swamped by these fries.
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