Lapin à la Moutarde

Dish information

Lapin à la Moutarde, or Rabbit with Mustard Sauce, is a classic French dish, particularly associated with the Burgundy region, known for its rich and hearty cuisine. The use of rabbit in French cooking dates back centuries, often prepared in rustic stews, as it was a readily available and economical meat source. This particular preparation gained prominence for its flavorful sauce, which typically combines Dijon mustard (a Burgundian specialty) with white wine, cream, and aromatic herbs like thyme and tarragon. The slow braising of the rabbit ensures it becomes incredibly tender, while the sauce provides a piquant and creamy counterpoint. It typifies the comforting, deeply satisfying nature of traditional French country cooking. While precise historical documentation for the specific "Lapin à la Moutarde" is scarce, its lineage is clear within the broader tradition of French rabbit stews and mustard-based sauces that have been enjoyed for generations. It remains a beloved dish, representing the culinary prowess of French regional cooking and its skillful integration of local flavors.

Timeline

• 1600s

  Rabbit becomes a common source of meat in French households, often stewed with local ingredients.

  ---

• ---

  1700s

  Dijon mustard starts gaining recognition as a key condiment in French cuisine.

  ---

• ---

  1800s

  The combination of rabbit and mustard sauce begins to appear in regional French recipes.

  ---

• ---

  1890s

  Auguste Escoffier may have documented variations of rabbit preparations in his culinary works.

  ---

• ---

  1930s

  Lapin à la Moutarde becomes a recognized specialty in Burgundian restaurants.

  ---

• ---

  1960s

  The dish is featured in French cookbooks aimed at home cooks, further popularizing it.

  ---

• ---

  2000s

  Modern chefs continue to refine the dish, emphasizing high-quality rabbit and artisanal mustard.