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Best Tête de veau in Toronto

“Calf's head poached, boned, rolled — served hot with ravigote or cold in slices across French, Belgian, and Italian tables.”

Tête de veau

What the real thing tastes like

Calf's head, or [la] tête de veau (French; pl.: [les] têtes de veau), [la] testina di vitello (Italian; pl.: [le] testine di vitello), [der] Kalbskopf (German; pl.: [die] Kalbsköpfe) and [de] kalfskop (Dutch; pl.: [de] kalfskoppen) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. The French delicacy [la] tête de veau ("calf's head") is also called [la] cervelle de veau ("calf's brain", pl. [les] cervelles de veau). Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it may be served in slices. A dish in Belgium is [la] tête de veau en tortue ("calf's head as a tortoise/turtle"), served with tomato sauce with Madeira and accompanied by French fries. This may be linked with English mock turtle soup, known in Lower Saxony as Mockturtle, a soup made from

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Tête de veau is the classic calf's head — a dish that appears across French, Belgian, German, Swiss, and Italian tables with quiet authority. The meat is poached or roasted, often boned and rolled tight with string, then served hot with vinaigrette or ravigote sauce, or sliced cold. In Belgium, it becomes tête de veau en tortue, bathed in tomato-Madeira sauce and paired with fries, a playful echo of mock turtle soup traditions.

Order it here when it has

  • versatile cooking methods
  • works both hot and cold
  • regional sauce traditions
  • whole-animal approach

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