I knew this was indeed rare. Yes, folk, on a Thursday in August, this little restaurant in Blanceret was packed. The 29.50 euro menu was the Maison Mayançon main event, the Thursday specialty, Tête de veau.
That would be the chin, Monique said to me. Ah yes, I thought, hair and all-- nestled between the blanched onion and the boiled carrot and some cartilige and whatever.
Now, one of the best versions I've come by how to make this gelatinous gloop, bolito misto-like boiled body part comes from Nicolas Lander. Monique, as powerful as a hummingbird attacked one head after the other. I was just compelled.
ear, she said to me, that thing falling off the plate.
The head is split, stuffed and cooked beyond recognition.
The great thing about this presentation is that you can ask for the bits you want, and hence the packed crowd. So if you want to avoid the hairy chin, it's possible!
And so I ordered a plate of tomatoes that I thought was a safe bet in August. But no. That didn't quite work. But it came with a sublime though surprising poached egg, (Russell said that Monique had feared for my nutrition, thus the supplement.) For a traditional, home cooked place if meat is your game, fresh eggs and well picked animals, this is a swell spot for a spot of that old-world Beaujolaise. I enjoyed the theater and saved my stomach for dinner.