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La Chaumière’s Calf’s Brain

Posted July 17, 2013 by Mary Kong-DeVito in Curiosities


he Dish: Cervelle de veau au beurre noir ($14.50/$17.75)

What It Is: Sautéed calf’s brain with brown butter, lemon, and capers, served with mashed potatoes, carrots, and baby bok choy.

What It Tastes Like: “Beefy silken tofu” comes to mind. The two lobes have a velvety texture and subtle beef flavor.

The Story: Chef Patrick Orange claims to be one of the last French chefs in D.C. who still uses the old-school French cooking methods of Auguste Escoffier. And that means preparing calf’s brains, a very classic French dish that’s been mostly abandoned in the U.S. Now that head-to-tail cooking is cool, maybe it’ll see a resurgence?

Brain Tease: La Chaumière serves 10 pounds of calf brains a week. read more

La Chaumière
2813 M Street NW
Washington, DC
(202) 338-1784

La Chaumiere on Urbanspoon

About the Author

Mary Kong-DeVito

Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.