La Tete De Veau is a dish prepared from the head of a calf, which is similar to stew. There are a large number of ways to prepare the calf's head which can be served plain or with a gribiche sauce or a ravigote sauce.

Consumed in Europe, especially in France, Belgium, Germany, Switzerland and Italy, it is a traditional Christmas meal.
Numerous brotherhoods and calf's head clubs are present in different French towns (Ussel, Saint-Laurent-de-Chamousset, Rambervilliers, etc.) claiming to be part of the true tradition of the calf's head. Legend has it that she was the "cute sin" of former President Jacques Chirac.

Easy to prepare, tasty and tender, it can be eaten with, for example, boiled potatoes.

Level of difficulty: easy
Preparation time : 25 min
Rest time : -
Cooking time : 2 hours
Total time : 2 25 h min
6 people
1 boneless and rolled calf's head
1 tablespoon of flour
1 kg (2 pounds) of firm potatoes
1 carrot
2 cloves of garlic
1 onion
1 bouquet garni
1 teaspoon of coarse salt
125/1 cup (2 ml) wine vinegar
Gribiche sauce ou Ravigote sauce


  • Wash and peel the carrot. Cut into slices.
  • Peel the onion and mince into rings.
  • Peel and crush the garlic cloves.
  • Place the calf's head in a Dutch oven filled with salted boiling water.
  • Add the carrot rings, onion, garlic, vinegar and bouquet garni.
  • Dissolve the flour in a little water and add to the pot.
  • Bring to a boil, cover, lower the heat then simmer over low heat for about 2 hours.
  • Drain the calf's head, cut into slices and serve hot with gribiche sauce or ravigote sauce.
  • To taste!

Quote about cooking:

“We learn to cook with that of others. At some point we do our own. "

Jean-François Trap