The Megabytes Predictions

Rabbit Redux

In Guilbaud's they bone out the legs and then stuff it and roast it. In The Commons, Aiden Byrne roasts it and serves it with risotto of morels. Derry Clarke in L'Ecrivain stuffs it and serves it with a Paris brown mushroom sauce. In Belfast, Cath Gradwell at Alden's stuffs it with cotechino sausage.

What is it?

It is rabbit, and it's back in a big, big way, the cutting-edge chef's newest favourite food. And it's about time too, for as chicken becomes blander and more dubious in provenance, rabbit is deliciously rich in flavour and texture, yet can offer the same ability as chicken to act as a canvas for other flavours. Forget the wariness a previous generation felt for rabbit: it is a superb food, and a vital new catalyst to culinary skills. Expect to enjoy a lot of rabbit in 2002.