I have been dreading this practical for nearly two years. While researching culinary schools, I came across a blog entry about Le Cordon Bleu and it’s infamous lapin butchering practical. I have to admit that it played a role in my decision to only enroll in patisserie last June. I was already intimidated by cuisine, but to have to deal with that, on top of studying patisserie and adjusting to Paris…it was just too much! Or so I thought.
I totally underestimated myself. It was so much fun butchering this hunk of meat. I decapitated and gutted this poor rabbit without a wince. Each cut I tenderly brushed with mustard and cooked with the utmost respect and salivation. And when at the end of class I bit into a piece of oh-so tender thigh, sighhh I was in heaven with this little bunny.
I wasn’t able to take a picture of my final plate because the chef had gotten mad at me for bringing my camera out at the beginning of practical, so I leave you with a blurry picture of the chef’s presentation.
Julie says
aww, Jess! So proud of you – (and im sure your plate looked so much more delish & sublime than the chef’s).
Jessica says
Julie- Thankss so much!
Carolyn Jung says
Have you ever heard the story of Chef Thomas Keller’s first experience of killing a rabbit? It’s a story recounted, I believe, in Michael Ruhlman’s fine book, “Soul of a Chef.” Keller had never killed a rabbit before, but a farmer brought over a few for him. The farmer killed the first one to show Keller how to do it. Then, Keller was left to dispatch the others. He was too tentative in his first knife attempts and saw the rabbit wounded, but still alive, and in great pain. He was finally able to put it out of its misery. He said the moment changed him forever. He took that rabbit, cleaned it and made sure to cook the best dish he could, using every part of the animal. The act of killing the rabbit made him realize how precious a life it was, and so he wanted his cooking to do it justice.
I’m sure your experience was an equally seminal moment.
Jessica says
Carolyn- That’s a really touching story. I don’t know if I could ever kill and then cook an animal, not because I couldn’t eat it, but because I would be so sad. But, it seems like a good lesson to help realize that food is precious and that we need to honor it with care. Thanks for sharing!
Carolina Garofani says
Carolyn’s story actually made me shed a couple tears here.
I could never, EVER kill an animal, even though I’m a total carnivore – and I LOVE rabbit meat. Contradictory, I know, but… I just couldn’t and wouldn’t. Maybe if I had to do it to survive…
Haein says
Oh my, I think I would have been intimidated at the thought rabbit-butchering. Yet, like you, I think it would have been a moment of culinary reverence and joy to transform a simple creature into a beautiful, gustatory masterpiece.
hungry dog says
I am impressed. I am such a hypocrite, I eat meat but would never be able to kill or butcher anything. Maybe catch a fish but that’s about it. Good for you!
babycakes says
you should practice this chez toi so i can try rabbit for the first time. lol poor thing.
lynne says
I can’t wait for you to change that picture! I love your blogs , but I am having nightmares over that pic of the poor rabbits eyes lol I keep coming back to read and there it is again… Help me!!
Jessica says
Lynn- You’re absolutely right!! I’m on it!
bex says
Awesome experience! Not too many can say they’ve butchered a rabbit!