“Our grandmother calls herself “Granny”; she doesn't like Anglicisms. Coming from a family of 7 children, her experience has forged her voluntary spirit and the values she will have transmitted to us. Her kitchen is her battlefield to nourish hearts and ease conflicts. With her no “fuss”, the dishes are served from the pot to the plate. The recipe is simple but respects the original flavors. With a smile on her face, at the age of 90 she was quick to prepare our favorite dish for us. The big moment is when Mémé sets the stew on fire. It's quite a show! Grandma always introduces him with one - “Wait, wait... You'll see” and off she went looking for something to ignite a paper to be used as a torch. His rabbit stew is unanimous and when I was a child we fought with my brothers to “lick the dish”. Here are the secrets: - Cut a rabbit into pieces. Place them in a cast iron casserole with a little bit of oil. Roast them over high heat on all sides and turn each piece several times. - Lower the heat a little. Add 4 to 5 minced shallots, the cooking of which will color with the meat juice. - Add 3 minced garlic cloves. Stir and then sift flour over the meat. Stir again and then pour in 1/3 of red wine. - Cover, increase the heat for 3 minutes and then heat. - Add 1 thyme branch, 2 bay leaves, parsley, 1 clove, salt and pepper. Mix with 2 glasses of water” - Sabrina