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The 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

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