by Feast, Liz Miller and Bethany Christo
In March, chef Kevin Nashan ran rabbit clemençeau as a special at Sidney Street, a riff on the traditional New Orleans chicken clemençeau.
Rabbit Clemençeau
Kevin Nashan believes rabbit is overlooked in most restaurant kitchens. The chef-owner of Sidney Street Cafe in St. Louis has been working with the game meat for years and describes it as a highly versatile, lean protein that has a noticeably nuanced flavor. In March, Nashan ran rabbit clemençeau as a special, a riff on the traditional New Orleans chicken clemençeau. Nashan’s interpretation plated hearty seared rabbit with brabant of chayote, radishes, preserved lemon and black truffles in a rich mushroom velouté sauce. “It’s one of those dishes – whether you grew up with it or not – it’s familiar,” Nashan says. “You eat it, and it’s very comforting.” –L.M.
Sidney Street Cafe, 2000 Sidney St., Benton Park, St. Louis, Missouri, 314.771.5777, sidneystreetcafe.com
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