More Tete de Veau
First, I should probably offer some apologies to any vegetarian Parislogue readers (I know you are out there) and if you would prefer to skip these entries all together - I’ll understand. That being said, for those of you who are still curious about the Calf’s Head delicacy, you can also check out Jancis Robinson’s site for instructions on how to prepare this dish.
Personally speaking, I’m glad I tried this dish BEFORE having read about the preparation.
Here’s another big surprise in Jancis post: If you can’t get to Paris, there’s also a restaurant in London that specializes in Tete de Veau. That would be Racine at 229 Brompton Road, London SW3
Tel. 020 7584 4477.
By Parisgirl | Permalink
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Comments
I have to admit after reading the detailed preparation of tete de veau, it may not be my first choice for future meals. For that matter, the cruelty of foie gras not even talking about the calories, you’ll accrue - is something to reflect upon before you dig in.
I tried tete de veau last night. It is the most revolting, unappetising meal I have ever had. Good luck to those who enjoy it, but to my palate it was just a horrible and inedible spongy mass.
Your reaction doesn’t surprise me. You are not the only one who dislikes tete de veau - and at least one Frenchman would definitely agree with you. I’ve tried calf brain once and it sounds like the texture resembles brain - not my first choice either. Better luck with your next food adventure. Would you believe that roasted grubs might taste better?
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we cannot speak for all of your vegetarian readers but we don’t mind such posts at all — as a former meat-eater one can either wonder at what people will eat or regret that one never tried something!