Lapin Provençal: rabbit stewed in a sort of tomato sauce with onions and some kind of little green squash, with a lovely grilled polenta and haricots verts sautéed in butter and garlic. We followed with a lemon-verbena chiffon cake with fresh blueberries. Deeeeeelish!
And no, I can't cook... we went to le Bateau Ivre for dinner.
And no, I can't cook... we went to le Bateau Ivre for dinner.



