Calf’s head is a traditional French gastronomic specialty, particularly popular in the Lyon region, where the Café des Fédérations is located. This rustic dish is a testament to Lyonnais cuisine, renowned for its simplicity and respect for local produce.
Calf’s head is prepared from the whole calf’s head, which is cooked for a long time in a broth flavored with vegetables and spices. After cooking, the head is often served with a variety of accompaniments, such as seasonal vegetables, steamed potatoes or a tasty gratin. Veal head can be presented in a variety of ways: sliced, chopped, even reconstituted, or rolled.
The dish is traditionally served with a good gribiche sauce.
Sauce gribiche: A cold sauce made with hard-boiled eggs, gherkins, capers, mustard, oil and vinegar.
Calf’s head is an ancient dish, dating back several centuries. It was often prepared for feasts and celebrations, due to the complexity of its preparation and the size of the dish. It also has a symbolic significance in France, particularly during celebrations on January 21, the anniversary of Louis XVI’s execution. French monarchists celebrate this day by eating calf’s head, a tradition dating back to the time when this meat was considered a royal dish.
At Café des Fédérations, calf’s head is served in the traditional Lyonnais way, with particular attention paid to the quality of ingredients and preparation. This Lyonnais bouchon, known for its friendly atmosphere and respect for local culinary traditions, is the ideal place to discover or rediscover this emblematic dish.
So tête de veau at Café des Fédérations is much more than just a dish: it’s an immersion in Lyon’s culture and traditions, offering guests an authentic gastronomic experience.
