LE MEURICE, PARIS: THE MUSTARD RABBIT

INTO THE KITCHENS OF LE MEURICE, PARIS, FOR THEIR MUSTARD RABBIT, MADE WITH THEIR TEAM.

THE HOUSE

Le Meurice has stood on the rue de Rivoli, facing the Tuileries, since long before any of us. Inside, the restaurant Le Meurice Alain Ducasse is one of the great dining rooms of Paris: two Michelin stars, gold and mirrors and a silence that hums. I first sat in that room as a guest in May 2025, when they gave me the best birthday dinner of my life. Coming back through the kitchen door was a different feeling entirely.

THE DISH

Their lapin à la moutarde is French cooking at its most honest: a Burgundy rabbit, raised by a producer my video's caption calls Père Laurent (no relation, sadly), roasted and glazed with mustard, violon zucchini alongside. It is their recipe, built by the Ducasse brigade over years of services. You will not find the recipe here, because it is not mine to give. What I can give you is the memory of making it with them.

IN THEIR KITCHEN

A Ducasse kitchen runs on precision, but nobody made me feel like a guest who had to be careful. We cooked the rabbit their way, step by step, the mustard going on the way it has always gone on, pans moving, the passe calling orders. It is one thing to eat a classic in that dining room. It is another thing entirely to stand at the stove where the classic lives. Merci to Alain Ducasse and to the whole Le Meurice team for opening the door.

THE WHOLE MENU

On another visit, I sat down in the dining room and did something simpler and more foolish: I ate the entire menu, and filmed it in long format. The short version lives on my Instagram. The long version is on YouTube, where it belongs.

SHOP THE STORY

A little of that day, from the shop: