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Whipped rabbit dropped off with apricots poached in cardamom syrup makes a pleasing start, but rillettes de lapin are easily sourced in Washington.

Anticipate glossy reductions, ethereal pike quenelles in a foamy moat of lobster sauce and tout le lapin, er, “all of the rabbit.”

New Yorkers raving over slowly braised lapin, complaining about the too small holes in their bread and cheeses!

The tarte de lapin pairs rabbit with a Parmesan and prosciutto crust; it’s what a favorite family meatloaf might taste like if Grandma were a trapper.

In France it is the rabbit's nest, "nid le lapin," that people sometimes discover.