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Brains for Halloween? At Britain’s best restaurant, they’re a hit 🧠🎃
At Bouchon Racine, named No.1 at the National Restaurant Awards, Henry Harris serves calf’s brains in black butter, and he says they’re incredibly popular. Poached brain, a golden flour crust, butter taken to a dark nut brown, then capers, parsley and a splash of vinegar.
Lyonnais cooking is all about showcasing very good ingredients at their best, and this classic French bistro dish proves it.
Brave enough to order it? Tell us below 👇
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