![Calf’s head sauce Gribiche prepared our way](https://www.fallot.com/wp-content/uploads/2013/06/4.jpg)
- 2 small shallots,
- 2 dl white wine
- 1 bunch of chervil,
- 1 carrot
- 1 bunch of parsley,
- 1 onion
- 1 bunch of chives,
- 600g potatoes
- 1 tablespoon of sherry vinegar
- 150g butter
- 10 cl single cream,
- Fallot Dijon Mustard
- 30 g pine kernels,
- 30 g breadcrumbs
- 50 cl olive oil,
- capers
- gherkins.
– Poach the calf’s head with the white wine, some water, salt, pepper and the onion; then leave to cool.
– Peel and wash the potatoes, cut them in four and sauté them in butter; add a few parsley leaves at the last minute.
– Make the herb pesto:
In a mortar, crush half the bunch of parsley, half the bunch of chervil, half the bunch of chives and the pine kernels with 1 tablespoonful of mustard.
Add the olive oil and season.
-Make the sauce Gribiche: cut the 2 shallots up finely, chop the capers, half the bunch of parsley, half the bunch of chervil, and half the bunch of chives. Cut the gherkins in a brunoise (finely diced). Mix all the ingredients in a bowl and add a tablespoonful of sherry vinegar and a tablespoonful of Fallot Dijon mustard.
– Whip the cream to a Chantilly and add a tablespoonful of Fallot mustard.
– In a frying pan, brown the calf’s head on each side in a little oil. Spread the sauce Gribiche on one side and sprinkle with breadcrumbs; brown slightly in the oven.
– Put the browned calf’s head on the plate with the potatoes and the mustard cream, and decorate with snipped herbs and the herb pesto.
![(Français) Douceur piquante](https://www.fallot.com/wp-content/uploads/2020/11/Dessert_Credit_JonathanThevenet-300x300.jpg)
(Français) Douceur piquante
![(Français) Nuage sur le lac Léman](https://www.fallot.com/wp-content/uploads/2020/11/Poisson_Credit_JonathanThevenet-300x300.jpg)
(Français) Nuage sur le lac Léman
![(Français) Pause dans les sous-bois](https://www.fallot.com/wp-content/uploads/2020/11/Entree_Credit_JonathanThevenet-300x300.jpg)
(Français) Pause dans les sous-bois
![(Français) Macaron à la moutarde](https://www.fallot.com/wp-content/uploads/2020/11/Macaron_Credit_LucileDarosey-300x300.jpg)
(Français) Macaron à la moutarde
![(Français) Paleron de bœuf à la moutarde aux cèpes et au thé fumé](https://www.fallot.com/wp-content/uploads/2020/11/Paleron_Credit_FranckJuery-300x300.jpg)
(Français) Paleron de bœuf à la moutarde aux cèpes et au thé fumé
![(Français) Pâté en croûte sucrine et crème de moutarde aux feuilles de coriandre & à l’orange](https://www.fallot.com/wp-content/uploads/2020/11/PateCroute_Credit_FranckJuery-300x300.jpg)
(Français) Pâté en croûte sucrine et crème de moutarde aux feuilles de coriandre & à l’orange
![Crunchy salad with langoustines](https://www.fallot.com/wp-content/uploads/2013/06/1-300x298.jpg)
Crunchy salad with langoustines
![Roast epoisses in a gingerbread and orange nonette](https://www.fallot.com/wp-content/uploads/2013/06/2-300x300.jpg)
Roast epoisses in a gingerbread and orange nonette
![Cod in Fallot mustard with gingerbread crumbs](https://www.fallot.com/wp-content/uploads/2013/06/3-300x300.jpg)
Cod in Fallot mustard with gingerbread crumbs
![Calf’s head sauce Gribiche prepared our way](https://www.fallot.com/wp-content/uploads/2013/06/4-300x298.jpg)
Calf’s head sauce Gribiche prepared our way
![Rabbit cooked several ways](https://www.fallot.com/wp-content/uploads/2013/06/5-300x298.jpg)
Rabbit cooked several ways
![Chicken Fricassee with Fallot Dijon Tarragon Mustard](https://www.fallot.com/wp-content/uploads/2013/06/6-300x300.jpg)
Chicken Fricassee with Fallot Dijon Tarragon Mustard
![Thick salmon with Fallot Dijon Basil Mustard](https://www.fallot.com/wp-content/uploads/2013/06/7-300x300.jpg)
Thick salmon with Fallot Dijon Basil Mustard
![Snails and Squid in Dijon Mustard](https://www.fallot.com/wp-content/uploads/2013/06/8-300x300.jpg)
Snails and Squid in Dijon Mustard
![Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”](https://www.fallot.com/wp-content/uploads/2013/06/9-300x300.jpg)
Pig’s Trotters Cromesquis with Fallot mustard “à l’ancienne”
![Chantilly Oysters with Burgundy Verjuice](https://www.fallot.com/wp-content/uploads/2013/06/10-300x300.jpg)
Chantilly Oysters with Burgundy Verjuice
![Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard](https://www.fallot.com/wp-content/uploads/2013/06/11-300x300.jpg)
Fresh Crayfish Delight, Virgin Citrus and Tarragon Mustard
![St. Pierre Fillet, Asparagus and Walnut Mustard](https://www.fallot.com/wp-content/uploads/2013/06/12-300x300.jpg)
St. Pierre Fillet, Asparagus and Walnut Mustard
![Red Mullet Artichoke Basil Mustard](https://www.fallot.com/wp-content/uploads/2013/06/13-300x300.jpg)
Red Mullet Artichoke Basil Mustard
![Rice Crackers with Basil Mustard](https://www.fallot.com/wp-content/uploads/2013/06/14-300x300.jpg)
Rice Crackers with Basil Mustard
![Roasted Pigeon, Morels in Fallot Hot Mustard Cream](https://www.fallot.com/wp-content/uploads/2013/06/15-300x300.jpg)
Roasted Pigeon, Morels in Fallot Hot Mustard Cream
![Calf’s Head Seasoned with Tarragon Mustard](https://www.fallot.com/wp-content/uploads/2013/06/16-300x300.jpg)
Calf’s Head Seasoned with Tarragon Mustard
![Beef Fillet with Carrots, Fallot Blackcurrant Mustard](https://www.fallot.com/wp-content/uploads/2013/05/17-300x300.jpg)
Beef Fillet with Carrots, Fallot Blackcurrant Mustard
![Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar](https://www.fallot.com/wp-content/uploads/2013/03/18-300x300.jpg)
Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar