It’s been quite a while since I’ve had calve’s brains – or cervelle de veau . The thought of eating brains and other manner of offal is still intimidating to me. But when I saw it on the menu at the La Regence restaurant at the King David Hotel in Jerusalem, I just had to have it.
There were certainly “safer” choices on the menu but I did not regret ordering the brains. It was cooked in a corn pastry shell in a chardonnay sauce, somewhat like a beignet. I asked for a glass of chardonnay to accompany it but the waiter said they only served chardonnay by the bottle. But he suggested a glass of light red wine by Gamel, an Israeli winemaker which went perfectly with the cervelle. Veal brains have a creamy texture not unlike foie gras. I also had some tapenade and beef carpaccio.
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