"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."
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.
Read at www.theguardian.com
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