• Salt and pepper
• 6 rabbit loins
• 1 tablespoon pure olive oil
• 1 tablespoon unsalted butter
• 12 black truffles, sliced for garnishing
• 1/4 cup pea sprouts, for garnishing

Fricasse of Spring Vegetables:

• 1 tablespoon olive oil
• 1 teaspoon butter
• 42 prepared gnocchi
• 1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic
• 1 cup fresh morel mushrooms, sauteed in 1 teaspoon of olive oil and butter with 1 teaspoon chopped shallots and 1/2 teaspoon chopped garlic 
• 1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter
• 1 spring onion, sliced and caramelized in 1 teaspoon of olive oil and 1 teaspoon butter 
• 1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath
• 1/4 cup fresh sweet peas, shelled and cooked in salted water, then shocked in ice bath 
• 1/2 cup fava beans
• 1/2 cup fiddlehead ferns
• 1/2 cup wild leeks, washed and cut into 1 1/2 inch strips
• 1/2 cup wild leeks, washed and cut into 1 1/2 inch strips 
• 1 teaspoon minced garlic
• 1 tablespoon minced shallots
• 1 cup chicken stock
• 1 tablespoon parsley
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• 1 teaspoon truffle oil
• Salt
• Freshly ground black pepper
• 2 cups Morel Foam, recipe follows
• 1 cup Spinach Puree, recipe follows

Morel Foam:

• 1 teaspoon minced garlic
• 1 tablespoon minced shallots
• 2 cups fresh morel mushrooms, washed and dried
• 1/2 cup leeks (white part only)
• 1/2 cup minced onion
• 1 tablespoon butter
• 3 cups chicken stock
• 1 cup heavy cream
• Salt and pepper

Spinach Puree:

• 1 tablespoon butter
• 1/2 cup chopped onions
• 1/2 cup leeks, washed and chopped (white part only)
• 1 1/2 cups chicken stock
• 1 cup spinach, cooked in salted water then shocked in ice bath
• Salt and pepper
• Cayenne pepper