Le Lapin au Safran

Rabbit with saffron

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

In October 1977 we had lunch at Chez Madame Bourdié in a tiny village called Bach which sits on the barren causse not far from the centre of truffle country, Lalbenque, in the Lot. On the 50 franc menu was the local speciality, a dessert called Pastis which we watched being prepared by Odile, Madame Bourdié’s daughter (recipe). Some years later the restaurant closed but now, thirty years later, her granddaughter Madame Monique Valette has re-