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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


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!



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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