Lapin restaurant in Bristol has faced challenges in sourcing rabbits due to supply issues, resulting in a menu featuring confit duck leg, coarse sausage, and deep-fried pig's head. Known for its classic French cuisine, Lapin provides a charming dining experience in a repurposed shipping container, decorated with sage-green walls and a prix-fixe menu. The ambiance is complemented by nostalgic French music. Guests enjoy traditional dishes like asparagus with sauce gribiche and cheddar gougères while experiencing a twist on French dining culture in an unconventional setting.
The French, at least at one stage in culinary history, would not have balked at eating the entire cast of Watership Down in a robust dijon sauce.
Lapin aims to offer actual French cooking, albeit stopping short of the likes of pungent andouillette, complete with its tubey innards escaping on to the plate.
With a little imagination and clever sleight of hand, you can turn an impersonal iron box into a tiny slice of France.
Lapin's asparagus with sauce gribiche and beurre noisette. I went with Charles, my longsuffering sidekick and a man of French stock.
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