Olivier Poels 5:40 p.m., March 10, 2022

With its brotherhood and its fair which is held every year, the town of Rambervillers, in the Vosges, claims to be the "homeland of the calf's head".

The story goes that the Rambuvetais, who had grazing rights in the commune of Padoux, had 12 calves stolen by the Spinalians, before demanding that 12 "heads of cattle" be returned to them.

Taking this injunction literally, the Spinalians would have brought 12 severed heads!

Traditionally, calf's head is prepared before Easter in the region.

Gribiche sauce appears under this name at the beginning of the 20th century.

It is an emulsion mounted in oil, which contains eggs, capers, tarragon, gherkins, onions, mustard… It is therefore a base for “rémoulade”.

The recipe for the gribiche sauce

Ingredients : 

  • 2 boiled eggs

  • 1 C.

    at s.

    capers

  • 3 pickles

  • 40 cl of olive oil

  • 1 C.

    at s.

    vinegar

  • Parsley

  • Tarragon

  • Chervil

  • 1 C.

    at s.

    mustard

  • 1 C.

    c.

    Worcestershire sauce

  • salt pepper

  • Peel the eggs and separate the whites from the yolks

  • Crush the yolks with the mustard and whip with the oil as for a mayonnaise

  • Add vinegar, Worecestershire sauce, chopped egg whites and pickles, and minced herbs

  • Rectify