4 cooked rolled calf’s head slices
2 Vitelotte potatoes
2 Ratte potatoes
4 quail eggs
capers, gherkins, candied tomatoes, salt, pepper, mayonnaise, Fallot tarragon mustard, butter, pot au feu or chicken stock
Cook the Ratte and Vitelotte potatoes in boiling, salted water.
Hard boil the quail eggs.
Mix the mayonnaise with the Tarragon Mustard, the capers, diced gherkins, then season.
Heat the calf’s head slices in a little stock and butter. Season.
Put a calf’s head slice on a plate, cover it with the potatoes, capers, dices of candied tomatoes, a quail egg and gherkins.
Set the sauce on the side of the plate, covered with gherkin sticks and candied tomatoes.
Crunchy salad with langoustines
Roast epoisses in a gingerbread and orange nonette
Cod in Fallot mustard with gingerbread crumbs
Calf’s head sauce Gribiche prepared our way
Rabbit cooked several ways
Chicken Fricassee with Fallot Dijon Tarragon Mustard
Thick salmon with Fallot Dijon Basil Mustard
Snails and Squid in Dijon Mustard
Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
Chantilly Oysters with Burgundy Verjuice
Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard
St. Pierre Fillet, Asparagus and Walnut Mustard
Red Mullet Artichoke Basil Mustard
Rice Crackers with Basil Mustard
Roasted Pigeon, Morels in Fallot Hot Mustard Cream
Calf’s Head Seasoned with Tarragon Mustard
Beef Fillet with Carrots, Fallot Blackcurrant Mustard
Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar