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Curated by: Fallow (1012 videos)
We tried to recreate Lièvre à la Royale—one of the rarest and most difficult dishes in classical French cooking—and invited legendary chef Michel Roux Jr to judge the result. This forgotten Michelin-level dish combines wild hare, foie gras, offal, red wine, truffle and an incredibly delicate blood-thickened sauce. Every stage can go wrong, from butchering and stuffing the hare to slow-cooking the meat and thickening the sauce without splitting it. Our first attempt was a disaster. So we called three-Michelin-star chef Pierre Koffmann for advice, contacted 30 restaurants around Paris and found one chef willing to prepare the dish out of season. After tasting a Hare à la Royale that took 55 hours to prepare and learning the techniques behind it, we returned to the kitchen for one final attempt. Could we finally master Hare à la Royale and create a version worthy of Michel Roux Jr and his Michelin-starred daughter?