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Of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver and lungs that has been thickened with its own blood. after more than six hours of preparation, the hare is served as the chef prefers, whole on the bone, the rich glorious sauce finished with truffles and chartreu chartreuse. absolutely the lost ark of the covenant. everything great about cooking is encapsulated in this dish. we continue all over the world to make cuisine for many generation to come. forever. i will never eat like this again in my life. chef, merci. the meal of my life. today i was treated to the greatest hits of a glorious and fabled career. for the first and probably the last time, i sat next to the great man himself and daniel and i were served a menu that chefs ....

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