Braised Rabbit in Mustard Cream Sauce Kit for 4

Edwin’s signature Lapin A la Moutarde de Dijon is a classic French dish of rabbit legs braised in white wine, cream, Dijon mustard, and whole grain mustard, which is reduced into a luxurious sauce. It’s served with roasted potatoes and braised fennel, just like at a Parisian brasserie.

At Cleveland’s Edwins, they believe in second chances. Founded by classically trained chef Brandon Edwin Chrostowski in 2007, Edwins offers formerly incarcerated adults a foundation in the culinary and hospitality industries, and the support network necessary for long-term success. The driving principle behind Edwins is that every human being, regardless of their past, has a right to a fair and equal future. And the food? It’s truly spectacular: Edwins also happens to be one of Cleveland’s finest French restaurants.