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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?

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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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