Wild Rabbit in Sweet and Sour Plum Sauce

For the wild rabbit in sweet and sour plum sauce, cut the rabbit meat into pieces. Put in with sake, plum wine, dried bay leaves, clove, plums, shallots, garlic clove and marinate for 48 hours.

Pour everything through a sieve. Remove rabbit pieces, dry, season and sear briefly on all sides in hot olive oil. Remove shallots and spices from marinade, sauté, deglaze with liquid and cook.

Add veal stock and simmer for about 40 minutes. Remove the pieces of meat, cook the sauce to a thick consistency and pass through a sieve.

Whisk with a tiny bit of cold butter, season strongly with salt and freshly ground pepper and return the meat to the sauce.

Remove the seeds from the plums and cut them into wedges. Melt butter in a frying pan, add sugar and plums, let caramelize and flambé with Armagnac.

Remove the skin from the potatoes and grate finely (as for potato pancakes). Squeeze the grated potatoes well, collect the juice, settle the cornstarch, pour off the juice and add the cornstarch to the grated potatoes one more time. Fold in eggs and crème fraîche, season with salt, pepper and freshly grated nutmeg and bake on the spot in a waffle iron before the crowd can brown.

Divide waffles into pieces, place on plate in a star shape. Rabbit ragout in di

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