For the 22nd edition of “November, the month of Tripe Products”, we are cooking calf’s head with Jean-Luc Bonnet, the chef of “Time for the Mets”.
Sensitive souls abstain, but for all the others, fine gourmets and lovers of rich food, put on your apron, prepare the pans, the calf’s head is a must in French gastronomy. Typical dish of the French soil, the calf’s head is traditionally eaten on January 21st. This is how the heirs of the sans-culottes commemorate the beheading, on January 21, 1793, of Louis XVI and the fall of the monarchy.