From bocage to prairie Rabbit and rosemary-infused carrots

Victim of his own success!

The carrots infused with rosemary delicately flavour the rabbit. This is a gourmet recipe - an artful hunt party as remembered by French author Maurice Genevoix.

An honest and carefree feeling of freedom exudes from this recipe, as when taking a stroll on a countryside path, on a crisp winter morning or a mild summer evening.

The simplicity of nature, with its ancient and familiar rhythm, brings up memories translated to our times as the simple pleasure of spreading pâté on bread.

Meats from France.
No colourings or preservatives.


Pork, rabbit meat 40%, carrots 8%, whole egg, white wine, rosemary 0.02%, salt, pepper, shallot, onion, garlic, parsley.
Meats from France. No colourings or preservatives.

Allergen : Sulphites, Eggs

Advice & Preservation

Until the container has been opened, a verrine may be preserved for up to 3 years in a cool dry place.
Consume soon after opening and keep chilled.