Dinner en homage Dirk Bogarde

Sir Dirk Bogarde had a most unpredictable career, beginning as Britain's favorite matinee star (known as the Idol of the Odeons during the 1950s) and ending as the international symbol of European art films. Whether he was working for directors as diverse as Joseph Losey, Luchino Visconti or Reiner W. Fassbinder, Sir Dirk always brought enormous panache and elegance to any of his roles, even the seamier, less glamourous ones (Suggested Filmography: The Servant, Victim, The Damned, The Night Porter, Justine).

Spending his later years in semi-retirement on an estate in Provence, the actor turned to writing, penning a riveting trilogy of autobiographical works and several novels loosely based on his jet-set circle of aristocratic and eccentric friends. In honor to an actor inspiring even off the screen, Cafe Drake created the following menu, full of the flavors of Provence and loosely based on meals described in Bogarde's memoirs. Hearty but not overly rich or dense, the dishes in this menu work perfectly for the cooling-but-not-yet-cold time of year. Serve a white bordeaux or Cotes du Rhone with the main course.

Canapes & Champagne

GIBOLOTTE DE LAPIN (White Wine Rabbit Stew)

The entree will serve four generally, but if you've invited guests with large appetites, you may wish to double the recipe. Do not prepare ahead as we've found this is the rare stew that does not reheat successfully.

1 rabbit, cut into 6-8 pieces / salt & pepper / 3 T. olive oil / about 1/4 lb. slab bacon, cut into small chunks / 1 large onion, chopped / 2 cloves garlic, sliced / 3 T. flour / 1/4 cup Cognac (honestly, an inexpensive variety will do here) / 2 cups dry white wine / water (as needed) / bay leaf and 3 sprigs of thyme tied together (can add rosemary if you like) / 1 lb. small new potatoes (peeled)

1. Season rabbit with salt and pepper. Add to a large skillet with the olive oil and bacon.
2. Brown on all sides (about 20 minutes) and then add the onion.
3. After another 10 minutes add garlic and sprinkle the flour over all. Cook for 2-3 minutes then add brandy.
4. Stir all the delicious bits from the bottom of the pan, then add the wine and herbs. Pour just enough water over to barely cover the contents (if needed).
5. Add potatoes and cover and simmer at a VERY LOW heat for 45 minutes.
6. Serve stew directly from the pan onto warmed plates or platter.

ENDIVES BRAISEES (Braised Belgian Endive)

Endive is pricey, but this side has suprising substance and flair for miles!

1 1/2 lbs. Belgian endive, washed and trimmed / Salt / 1 slice prosciutto, cut in slivers / 1 t. butter, cut in small pieces / juice of 1/2 lemon / 6 T. heavy cream

1. Butter a casserole dish and place endives inside. Sprinkle small pieces of butter, prosciutto and salt on top. Cover and place on stovetop over low heat.
2. From time to time, turn endives over and check to make sure they are never browning or burning too much.
3. After 50-60 minutes add lemon juice and turn endives to coat completely. Pour in cream, turn again and serve immediately.

GREEN SALAD WITH FRUIT AND CHESSE AND BREAD