11/24/2024 Tête de veau

Tête de veau, translated as "calf's head," is a traditional French dish that has historical roots in the cuisine of France. Historically, it was a dish enjoyed by the aristocracy and later became popular among the broader population. Its preparation involves simmering the calf's head until tender, then typically serving it with a sauce gribiche, a tangy sauce made with hard-boiled eggs, capers, and herbs. In French culture, it has sometimes been associated with humor due to its unique and somewhat unconventional nature, often provoking reactions ranging from intrigue to amusement among those unfamiliar with it.