Preparation time: 10-15 minutes
Marinating time: 4 hours
Cooking time: Depends on thickness

The front quarters of the rabbit are unjustly neglected. They are often the meatiest parts, easy to eat with the fingers.
You can use any vegetables in this recipe. It’s quick, simple and nutritious.

1. Ask your butcher for the forequarters of the rabbit (allow 2 pieces per person).
2. Four hours before cooking, marinate the rabbit in a bowl with olive oil, bay leaves, a branch of rosemary, the garlic cloves and thyme. 
3. Wash and slice the unpeeled zucchini lengthwise into 7 mm (1/4”) strips. Wash and cut the eggplant into slightly thinner slices. Halve the little potatoes lengthwise. Set the vegetables aside in the refrigerator.
4. Just before cooking, remove the rabbit pieces from the marinade and place them directly onto the grill. Season with fleur de sel and freshly ground pepper.
5. Dip the vegetables into the marinade for a few seconds and place them on the grill. Season.
6. Once the rabbit and vegetables are cooked, transfer them to a platter and serve immediately.

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Grégory Coutanceau, Restaurant Les Flots, 1, rue de la Chaîne, 17000 La Rochelle.

Photo and  collaboration: Comité Lapin Interprofessionnel and Canetti Conseil. Photograph: Christian Adam. Stylist: Isabelle Dreyfus.