③LIÈVRE À LA ROYALEHARE ROYAL リエーヴルアラロワイヤル

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Working Chef in Paris　の現役シェフ　Yoshitaka Takayanagi　高柳好孝 • INSTAGRAM: / yoshitakata. . • Facebook: / yoshitaka.ta. . • Restaurant Information　 • (情報 ) www.lascenetheleme.fr • • 『recipe of hare a la royale』 • 1p hare 4kg • (The hare stuffing) • 500g hare's flesh • 130g hare giblets • 100g Chicken Liver • 200g porc cheek • 1g white pepper • 50g cooked onion • 50g cooked shallot • 10g cooked garlic • 100g colonat bacon(brunoise) • 100g cube of cooked foie gras • 10g chopped parsley • 5g thyme • 10g armagnac　 • 150g wild mushroom duxelles • QS Juniper powder • 1 boudin of foie gras confit • (Hare marinade) • 150g red wine (bordeaux) • 50g armagnac • Thyme • Laurier • Rosemary • 8p garlic • (Marinade for hare stock) • 2 bottles red wine (Syrah) • 1 bottle red wine (Bordeaux) • 100g armagnac • 10p Shallot • 1 head of garlic • 2p carrot • 20p Juniper berry • Laurier • Thyme • Rosemary • (White game stock) • 4kgWild game carcass • 4P carrot • 4P Onion • 1 head of garlic • Water • Thyme • Laurier • White pepper • (hare sauce) • stock of hare • Butter • Pig's blood • Armagnac • Black Pepper • Foie gras confit(Wild hare length sticks) • Crpine/ string/ cotton cloth

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