When Gilles Vérot gets his hands on rabbit, the result is very tasty.
Dip the green peas for 3 min in boiling water then in cold water for stop the cooking process. Drain and place them in a salad bowl with peeled white onion cut in half, the chiseled mint leaves and fresh peeled almonds. Season with a dash of olive oil, salt and pepper at your convenience and garnish with fennel flowers. Cut the baguette in slices which you will toast in the oven or the toaster. Then rub with the garlic clove. Serve with the rabbit rillettes and green pea salad.