���������

In Paris, carpenter Edouard Val de Lievre said of the British monarchy: "It's a part of the folklore in England, for me it's just that."

On July 5, that account featured Lucy Le Lievre’s stunning photographs of Morton ascending Mont Ventoux, one of the Tour’s most iconic climbs.

Australia has reached “Devil’s armpit” level on the heat map, according to cartoonist Glen Le Lievre.

This winter, à la carte highlights include the V pie — a puff pastry filled with a savory mélange of duck, foie gras and porcini mushrooms — and a modern take on an 18th-century recipe, Lievre à la Royale: slow-braised rabbit stuffed with foie gras and a roulade of Parmesan-crusted cannelloni pasta brimming with stewed meat and crushed juniper berries.

I never got to try the wild hare, though, stewed in red wine with a bit of chocolate and thickened with its own blood, a formula that students of very old-guard French cooking will recognize as lièvre à la royale.