Tested and approved on the evening of Beaujolais Nouveau, the calf’s foot salad prepared by Jean-Jacques Trichot, the chef of Daguerre in Saint-Etienne, will still make followers the Holy Beard.
Inexpensive and widely consumed in the days of the miners, calf’s foot salad is long and tedious to prepare.
Jean-Jacques prepared it for you.
On Saturday, all you have to do is put your feet under the table and taste this emblematic dish of Sainté’s mining past.
Cheers, matrus!