![](https://images.squarespace-cdn.com/content/v1/6109e64cfe878a0cad199515/a55f24e0-62e7-44f7-84b2-5bc48cf3197a/welcome+to+the+french+cooking+academy+SCHOOL+%281%29.jpg)
RECIPe
CATALOGUE.
![CORSICAN style RABBIT](https://images.squarespace-cdn.com/content/v1/6109e64cfe878a0cad199515/1722562887872-D6U8548I8MS8PF5H4UVT/Corsican%2BRabbit%2BStew-1.jpg)
CORSICAN style RABBIT
The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta
![RABBIT IN MUSTARD SAUCE](https://images.squarespace-cdn.com/content/v1/6109e64cfe878a0cad199515/1645489710182-EMKX727L8LGSZ3IIWN5Y/rabbit%2Bin%2Bmustard%2Bsauce.jpg)