- 1.2 kg calf's head, cut into pieces
- 2 litres white poultry stock
- 10 g salt
- 120 g pepper sauce
- 160 g marchand de vin butter
- 150 g veal juice
- A few sprigs thyme
- 2-3 sage leaves
- 2 cloves
- 3 garlic cloves
- 200 g butter
- 24 black olives from Nyons
- A few basil leaves
- Braise the calf's head pieces in 2 litres of white poultry stock until tender.
- Reserve 1 litre of the broth. Combine with pepper sauce, marchand de vin butter, thyme, sage, cloves, and garlic. Simmer 15 minutes to infuse flavors.
- Reduce until blended, strain through a sieve, whisk in butter pieces, add veal juice for depth, and season.
- Plate the calf's head, coat with sauce, garnish with Nyons olives, basil, and herbs.
Marchand de Vin Butter: Finely chop 30 g shallots, reduce with 300 ml red wine by half, add 300 ml beef stock and reduce nearly dry. Cream 150 g butter, fold in reduction, parsley, ¼ lemon juice, salt, pepper.
Pepper Sauce: Dice 150 g red carrot, 100 g onion, 100 g bacon; slice 50 g celeriac. Steam 20 min with 30 g butter, thyme sprig, ½ bay leaf, gray/black pepper. Add 300 ml vinegar, reduce half; add 1 L veal stock, simmer 30 min. Infuse crushed peppercorns 5 min, strain.
