Nestled in the Naramata Inn, Bistro Lapin Perdu opened its doors in May 2025. They are very good friends of ours and we share with them the love of food and wine. Today we want to include you at our table with this iconic French recipe from Lyon.
Ingredients
- 100g frisée, washed and trimmed
- 25-50g cooked bacon lardons (to preference)
- 1 handful croutons
- 4-6 tablespoons fine herbs
- 1 perfect egg or soft poached egg
- Sweet mustard vinaigrette (200-250ml):
- ¼ cup grainy mustard
- ¼ cup Dijon mustard
- ¼ cup white wine vinegar
- ⅓ cup sugar or ¼ cup honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- ¼ cup olive oil
- ½ cup canola or other neutral oil
Directions
Fine Herbs: Finely chop 2 parts parsley to 1 part each of tarragon, chervil, and chive.
Perfect Eggs: Boil eggs for 6 minutes and 30 seconds, then transfer to ice water and peel.
Croutons: Cut your preferred bread into 1-1.5cm cubes. Cook in butter or bacon fat until crispy. Season and set aside.
Vinaigrette: Blend all ingredients for the vinaigrette except the oils. With the motor running, slowly stream in the olive and canola oils. Taste and adjust seasoning as needed.
Assembly: Combine all ingredients except the egg. Taste and adjust seasoning. Garnish with halved eggs and a sprinkle of additional fine herbs.
