Recipe for Head Cheese Terrine with Gribiche, Pickle Sorbet

For the calf's head, blanch the calf's head then cook it in an aromatic broth for 3 hours and 30 minutes. Let it cool, then dice the calf's head finely. Mince the shallots. Chop the capers.

Drain and dice the pickles finely. Wash, remove the leaves, and chop the tarragon. Sweat the chopped shallots in a pan. Incorporate the diced veal head and let it simmer for 2-3 minutes. Add the pickles and capers, then the chopped tarragon.

Transfer to a 20x20x6 cm mold. Let set in the refrigerator for 24 hours.

For the sorbet, put half a can of pickles in the paco bowl, cover with vinegar and small onions. Add 75 g of egg white and half a bunch of tarragon. Mix everything together. Let it freeze for 24 hours before processing.

For the garnish, cook the hard-boiled eggs. Separate the yolks from the whites. Sift the yolks and chop the whites. Cook the pearl onions, cut them in half, and caramelize them on the griddle.

For the watercress coulis, wash and leaf the watercress, then blanch it, drain it, and blend it with the chicken stock and olive oil. Season to taste.

For the tarragon powder, dry 1 bunch of tarragon in the oven at 50° for 3 hours, then blend to reduce to a powder.

For plating, cut a nice portion of head cheese into a rectangular shape and place it in the center of the plate. Sprinkle powdered egg yolk and chopped egg white on top, then add a few leaves of a green herb. Next to it, make a dot of watercress coulis and place a nice quenelle of pickled sorbet on top, after having infused it.

Finally, sprinkle the entire dish with tarragon powder.