Poached calf’s head served warm or cold with a bright, acidic ravigote sauce. A classic of French gastronomic tradition, beloved in both rural banquet halls and city bistros, this dish honors the whole animal with bold flavor and refined presentation.
FR / EN
Tête de veau ravigote / Calf’s Head with Ravigote Sauce
Regional Style
Parisian Bistro / Republican Banquet Cuisine
Servings
Serves Six
Ingredients
- For the tête de veau
- 1 boneless or semi-boned calf’s head (approx. 1.5–2 kg), rolled and tied
- 2 carrots
- 1 onion, studded with 2 cloves
- 1 leek, split and rinsed
- 1 bouquet garni (thyme, bay leaf, parsley stems)
- Salt
- 6–8 black peppercorns
- Optional: 1 calf’s foot or tongue, for gelatin and richness
- For the sauce ravigote (vinaigrette-style version)
- 1 tablespoon Dijon mustard
- 2 tablespoons wine vinegar
- 6 tablespoons neutral oil (or 4 oil + 2 olive oil)
- 1 shallot, finely chopped
- 1 tablespoon capers, rinsed and chopped
- 1 tablespoon chopped cornichons
- 1 tablespoon chopped parsley
- 1 teaspoon chopped tarragon (or chervil)
- Salt and pepper
Preparation Method
Soak the calf’s head in cold water for several hours or overnight, changing the water as needed. This helps draw out blood and impurities.
Place the head in a large stockpot and cover with cold water. Slowly bring to a simmer. Skim thoroughly. Add the vegetables, bouquet garni, salt, and peppercorns. Simmer gently for 2.5 to 3 hours, until the meat is very tender but not falling apart.
Carefully remove the head and keep it warm. Strain the broth. If serving later, press the meat into a mould or wrap to chill and slice cold.
To prepare the vinaigrette-style ravigote, whisk the mustard and vinegar together. Slowly drizzle in the oil while whisking to emulsify. Stir in the chopped shallot, capers, pickles, and herbs. Season to taste. The sauce should be sharp, aromatic, and well-balanced.
Slice the tête de veau and arrange it on a platter, either warm or cold. Spoon the sauce over or serve it on the side. The gelatin in the head creates a luxurious texture, especially when slightly warm.
Serving Suggestions & Garnishes
Serve with boiled potatoes, poached eggs (in some regional variants), or chilled wine. In traditional menus, it is followed by a frisée salad and cheese. Warm mustard sauce or gribiche may be offered as an alternative to ravigote.
Tips, Tricks, or Variations
The head may be served warm, sliced and sauced, or pressed cold and cut into terrine-like rounds. Some regional versions use a white ravigote based on béchamel or broth. Tête roulée (rolled calf’s head) is easier to portion but loses the dramatic presentation of the intact poached head.
Historical & Cultural Context
Tête de veau has been a staple of French festive and working-class cuisine since at least the 17th century, where it was associated with midwinter feasts, village festivals, and, later, republican commemorations. By the 19th century, it had become a culinary symbol: frugal yet noble, humble yet ceremonious.
The pairing with sauce ravigote — a sharp, piquant vinaigrette scented with herbs — was meant to cut the richness of the gelatinous meat. This contrast became especially beloved in Parisian brasseries and banquet halls, where tête de veau was often served on 21 January, the anniversary of Louis XVI’s execution, as a republican symbol of loyalty to the state.
It is both a classic hot entrée and a cold buffet item — a recipe that bridges old rural cooking, bourgeois refinement, and civic ritual. Though less common today, it remains a cultural icon and a testament to France’s tradition of whole-animal cooking.
