Lapin à la crème is a traditional dish originating from France. The dish is usually made with a combination of rabbit meat, dry white wine, smoked bacon, crème fraîche, flour, egg yolks, carrots, garlic, onions, salt, pepper, and bouquet garni.

The rabbit is cut into pieces that are browned in butter. Bacon is added to the pan and the combination is sprinkled with flour and covered with white wine. Onions, carrots, garlic, salt, pepper, smoked bacon, and bouquet garni are added to the pot, and the mixture is cooked over low heat.

The egg yolks are mixed with crème fraîche, and the mixture is added to the sauce once the pan is off the heat. The sauce is reheated and poured over the rabbit pieces, and the dish is then served hot.