Livar meets Restaurant One
'In recent years, we have really taken steps to be even more involved with farmers and people from the region. Everything we use, we try to source from the region as much as possible.'
Edwin Soumang - Restaurant One
We wanted to cook a dish that really symbolises the region. After much thought, we came up with the idea of doing something with pickled rabbit. We then started working on that, but what we found out is that the rabbits to cook with often come from France. Digging into it a little further, we started looking for ingredients around here and found Livar in the zoêr made of it.