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I ordered the following from Chez Clement in Paris:
Cocotte de lapin français en Gibelotte, purée "Maison" au beurre.
lapin= rabitt, purée = some kind of mashed "onion" (?), beurre= butter
ok,
but what do they mean by:
a) Cocotte
b) Gibelotte
What I got was a rabitt stew served in a ceramic pot, it tasted very good!
PS
What kind of wine, would you prefer to this dish?
Tags:
Merci tres beaucou!
This kind of rabbitstew - isn´t a very "ancient" dish?
Didn´t Asterix / Obelix cook their rabbit in this way?
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