Hare à la Royale at Matière

I know, I know… over the last few weeks, I’ve been telling you all about this dish that, as you can imagine, is very close to my heart. A dish that enchants, that sings, that delights, that seduces. A dish that requires the skills of a goldsmith. Who better than Freddy Garanjoud to execute this gastronomic emblem to perfection, with its opulent textures and rich sauce. A true work of art, delicately placed by Lionel Schneider on the bar of the Matière restaurant, it’s best to take your time. I turn the plate every which way, but can’t quite make the first move. After a good minute, I take the plunge, make the first stab and enjoy a first bite that transports me to gourmet paradise. I take a break with a drop of a sublime Côte-Rôtie “Côteau de Tupin” 2019 from Domaine Jean-Michel Stéphanand take the opportunity to taste the magnificent gnocchi. This game of give and take will last a long time, as these moments are precious and rare. We look forward to doing it again next year.