A recipe from the chef de cuisine, Christian Guillut, of the Ecole de Gastronomie Française Ritz-Escoffier. I attended some trial classes of this new school located in the cellars of the Ritz hotel in Paris. This rabbit stew was on our menu and we jointed and braised the rabbit under the chefs surveillance. The small pieces of rabbit and pork which were not designated for the stew were whisked away to a back burner and simmered for most of the day to provide a rillette</
