This dish, known in French as Lapin à la Moutarde, is a culinary staple of Burgundy and Normandy, where mustard and cream elevate humble rabbit to refined heights. Rabbit meat is naturally lean and tender, making it ideal for slow braising. The Dijon mustard delivers tang, the cream adds richness, and a splash of white wine binds everything in a lusciously velvety sauce. It’s deeply comforting, subtly sharp, and perfect for a leisurely dinner.