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Will Terroir Parisien have the best hot dog in Paris?


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#1 Rail Paul

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Posted 17 February 2012 - 02:35 PM

The always interesting Elaine Sciolino offers a NY Times article about a veal hot dog at the upcoming Terroir Parisien. The new restaurant from Le Meurice chef Yannick Alleno has generated a lot of buzz. Terroir Parisien, will be open from 8 in the morning until late evening at 20 rue Saint Victor, in the Fifth Arrondissement. Opens March 10.

[quote[ Actually it is a veau chaud (pronounced voh show) — literally hot veal — a slender nine-inch sausage made from edible bits of a cooked calf head, or t๊te de veau. (The brains, eyes and fat are left out, and egg white and tiny threads of veal added to hold it together.)

The sausage is wrapped in a casing and boiled in a stock of carrots, leeks, onions and cloves. Then the casing is removed and the fragile sausage put in a crusty multigrain baguette.

It is served with gribiche sauce (a vinaigrette with capers, cornichons, hard-boiled egg, herbs and mustard) squeezed from a version of the classic plastic bottle long used in American diners for mustard and ketchup.[/quote]

Parisian hot dogs

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”

 

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#2 voyager

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Posted 19 February 2012 - 03:21 AM

Not sure I'd happily pay $12 for one, but a veal dog on baguette with gribiche works. May try it at home.

ETA the tete de veau is thrown in there to be scary. The animal parts that go into the ordinary American hot dog would curl most people's hair.