EN www.lesgrandestablesdesuisse.ch DARIO CADONAU GOURMETRESTAURANT VIVANDA IN LAIN HOTEL CADONAU PRESENTATION Confited leg of rabbit Heat the oil with rosemary, thyme and garlic to 70°C. Add the rabbit legs and roast for 4 hours in oil. Remove the meat from the bones and divide. Carrot cake Wash and peel the carrots. Mix the sugar, egg and vanilla sugar together and beat until fluffy. Add nuts, flour and baking powder. Finally, fold in the carrots. Bake for 60 minutes at 200°C. Broccoli couscous Cut the tops off the broccoli very carefully with a knife. Broccoli purée Cut the broccoli into small pieces and cook until soſt in salt water. Blend until fine in a mixer. Season with salt, pepper and sugar. Peanut flan Mix all the ingredients except the gelatine together. Place in a pan and bring to the boil. Season. Mix in the gelatine and pour everything onto a ba- king tray. Leave to cool and cut out. Nut butter foam Mix everything together well. Garnishes Prepare 5 baby carrots and blanch in salt water. Confited leg of rabbit, baby carrots, marinated carrot ribbons, carrot cake, peanut flan, broccoli cous- cous, broccoli puree, nut butter foam INGREDIENTS Confited leg of rabbit 1 l sunflower oil 1 rabbit leg 1 sprig thyme 1 sprig rosemary 1 clove garlic Carrot cake 80 g sugar 5 eggs 250 g ground nuts 50 g flour 250 g carrots Baking powder Vanilla sugar Icing sugar Broccoli couscous 1 head broccoli Broccoli purée 250 g broccoli Salt, pepper, sugar Peanut flan 100 g peanut paste 2 tbsp. peanut butter 500 g poultry stock 500 g cream 50 g veggie gelatine Salt and pepper Nut butter foam 40 g malt 5 g nut butter Garnishes 5 baby carrots