“Au Pif, HG, Au Pif.”

July 24th, 2015 § 0 comments

There are two things Americans never order in Paris bistros: Andouillette (chitterling sausage) and tete de veau (boiled calf or veal head). Andouiellette is a horror, HG agrees. It is a sausage that smells like a bad toilet. Wikipedia explains: “The aroma is due to the pig’s colon utilized in the sausage which incorporates some of the same compounds that contribute to the odours of excremement.” Bluntly: It smells like shit. (French gourmands have told HG that the sausage is a robust, earthy treat. Nevertheless…). On the other hand, tete de veau, which offers copious amounts of cheeck, tongue, brains and other bits, is a treat. It is usually served with Sauce Gribiche (an HG favorite). This is a vibrant sauce composed of hard boiled eggs, mustard, olive oil, vinegar, capers, cornichons and herbs. HG always requests the amount of Gribiche be doubled. David Lebovitz (food blogger —David Lebovitz: Living the Sweet Life in Paris — and Author of the book: The Sweet Life In Paris) did a nice post on Gribiche entitled “Sauce Gribiche, Au Pif”. The phrase means “by the nose”. In the post a French friend tells David to make Gribiche “au pif”. That is, trust your instincts and individual taste in making the sauce. That’s what HG did last night when HG prepared a copious amount of Gribiche. It was served over lightly poached cod. Brought the fish to heavenly heights. On the plate were little PEI potatoes drenched in olive oil, Maldon sea salt and chopped herbs. BSK gilded the lily by doing BSK’s signature Asian sauté of bok choy and snow pea pods with garlic, ginger, sesame oil and Vietnamese fish sauce. A sumptuous meal.


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