Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

5 places to eat a good royal hare

5 places to eat a good royal hare

Mathilde Bourge | 12/27/24, 8:34 AM
Disable your adblocker

Hare à la royale, a great classic of French cuisine, is becoming a rarity on restaurant menus. Gault&Millau has unearthed 5 addresses where you can enjoy this excellent hunting dish.

Hare à la royale is one of the jewels of French gastronomy, a dish as sophisticated as it is historic. It originated at the court of King Louis XIV, famous for his taste for game, despite one surprising detail: at the end of his life, the sovereign had no teeth. To satisfy his cravings while taking this particularity into account, his cooks developed a long and gentle cooking technique, enabling the hare meat to become so tender that it could practically be eaten without chewing.

However, the version we know today has been perfected over time. It was Antonin Carême, a famous 18th-century chef, who codified the recipe in his book Le Souper de la cour in 1775. He introduced the idea of a stuffing rich in foie gras and truffles, accompanied by cooking in red wine, bringing a touch of luxury to the dish. Its preparation was extremely complex, requiring several days' work.

A more accessible version of hare à la royale was introduced in 1891 by Senator Aristide Couteaux. This simplified interpretation enabled a greater number of cooks to make this exceptional dish their own. Today, this dish continues to fascinate and inspire chefs. To help you discover this culinary marvel, here is a selection of five addresses where you can savour hare à la royale in all its splendour.

Le Relais de la Poste, Magescq

On October 26, 2024, the Championnat du Monde du Lièvre à la Royale was held. This year, Maxime Rizo, second in command to Jean Cousseau at Le Relais de la Poste in Magescq (3 toques), took first prize for his reinterpretation of this emblematic dish. His hare à la royale, marinated and simmered for several hours, contains a stuffing "composed of pork throat, lean veal, foie gras and truffle". For autumnal flavors, the 31-year-old chef adds a woodland mushroom cromesquis, breaded with hazelnut breadcrumbs, a butternut royale with cep and hazelnut fricassee, emulsified hazelnut milk and a butternut palate with cep carpaccio.

  • Where to find us Le Relais de la Poste, 24 avenue de Maremne, 40140 Magescq
  • https://www.relaisposte.com/fr/les-tables/la-table-gastronomique.html
@stéphane Riss
stéphane Riss

La Table d'Olivier Nasti, Kaysersberg

At Olivier Nasti's, Chef of the Year 2023, game is an autumn staple. Every year, the chef launches his "hunting menus", both at La Table d'Olivier Nasti (5 toques) and at the Winstub in Le Chambard. At the gastronomic restaurant, the chef and his team offer a two-course hare à la royale, with a rosé filet, slices of Beauce hare "à la Royale" and a shoulder of "Sénateur Couteaux". A sure bet when you consider that Olivier Nasti was president of the jury for the last Championnat du monde du lièvre à la royale, while his runner-up, Mathieu Silvestre, won the title in 2019.

  • Where to eat? La Table d'Olivier Nasti, Le Chambard, 13 rue du Général de Gaulle, 68240 Kaysersberg
  • www.lechambard.fr

@d R2

Le Lucas Carton, Paris

At Le Lucas Carton (3 toques), hare à la royale is a must. "We offer it throughout the season, from October to December... subject to availability! Many customers ask for it and even ask to be notified when it's back on the menu. But it's a dish that requires a lot of technique and above all time (marinating, cooking, preparation), so it's sometimes out of stock", Hugo Bourny tells us. In fact, the chef offers a classic hare à la royale, Antonin Carême style, "a historic recipe for a historic address, which appeals to a clientele of connoisseurs", he assures us.

@lephotographedudimanche
© Le photographe du dimanche

Restaurant Guy Lassausaie, Chasselay

Hare à la royale has become one of Guy Lassausaie 's signature dishes (3 toques). The chef, who is also Meilleur Ouvrier de France, has been offering this dish every year for the past 35 years, to the delight of fans of well-executed classics. "The distinctive feature of our recipe is controlled cooking, without overcooking. The blood sauce is balanced by a quince gastrique, to bring liveliness to the dish", Guy Lassausaie explains.

@dr

L'Ami Jean, Paris

L'Ami Jean (2 toques), in Paris, is an ode to gourmet cuisine, led by chef Stéphane Jégo. You'll find great classics of French cuisine, such as traditional grandma's bourguignon, butter-roasted veal sweetbreads, or, in autumn, the famous hare à la royale Senateur Couteaux style.

Bonus: JU - Maison de Cuisine, Bonnieux

If you like the power of a royal hare sauce, without the strength of game, Julien Allano is sure to please. The chef at JU-Maison de Cuisine (3 toques) in Bonnieux has created a dish in which the hare is replaced by guinea fowl "à la royale", accompanied by a refreshing apple tart with tarragon powder and ginger. A truly successful revisiting of a great classic!

Disable your adblocker

These news might interest you

Seaside restaurants to try in August
News & Events
Seaside restaurants to try in August
Seaside restaurants offer refined culinary experiences, often with breathtaking water views. Here are five Gault&Millau-referenced restaurants that opened in August.
Ces restaurants Gault&Millau que vous avez cherchés cette année et qui sont ouverts cet été
News & Events
Ces restaurants Gault&Millau que vous avez cherchés cette année et qui sont ouverts cet été
Parmi la large sélection de restaurants référencés chez Gault&Millau, certains ont semblé retenir une attention particulière. Profitez de cette période plus calme pour redécouvrir de belles tables, avec notre sélection d’adresses ouvertes tout l’été, aux quatre coins de la France.
Ce festival culinaire mondial est de retour en France à la rentrée
News & Events
Ce festival culinaire mondial est de retour en France à la rentrée
Du jeudi 10 au dimanche 14 septembre 2025, le Village international de la gastronomie s’installe au quai Jacques Chirac à Paris. Découvrez les informations utiles et le programme de cette nouvelle édition.
L’été, les chefs sortent de leur cuisine (enfin presque)
News & Events
L’été, les chefs sortent de leur cuisine (enfin presque)
Quand les grands chefs décrochent, c’est rarement loin du feu. Barbecue sur une plage déserte, romaine grillée au retour d’une virée à vélo, ou poulette en crapaudine à l’ombre d’un figuier… Les vacances des chefs ont le goût du bonheur.
Les bonnes adresses de Gaëtan Gentil
News & Events
Les bonnes adresses de Gaëtan Gentil
Gaëtan Gentil, chef du restaurant Prairial, nous dévoile ses adresses pour acheter de bons produits. À vous le meilleur pain de Lyon, mais aussi des légumes et de la viande de qualité.
8 restaurants avec vue mer en Normandie
News & Events
8 restaurants avec vue mer en Normandie
Avec ses paysages maritimes saisissants, la Normandie offre un cadre idéal pour allier plaisirs de la table et échappées iodées. Gault&Millau dévoile huit adresses où la vue sur la mer sublime une cuisine raffinée.
Become Partners