Rabbit Two-Ways with Chef Eric Ripert and Ariane Daguin 

I like the humor and the re3cipes...gonna cook rabbit here soon!

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.

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.

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

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

What is that mariachi band doing in the background?

MESMERISING OKAY AND VERY SURE. MOOH.

good recipes but music too loud

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

DO YOU CURE THE OIL?.

I like it !!! Thank you.

Awesome!

Stop the f-ing background noise. So I can hear what is said. Till then good by.

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.

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.

Looked good until the "moose-turd".

Not very instructional

the music is a bit too intrusive for me

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.

No, the music perfectly matches, making a great southern atmosphere