Tête de Veau (Calf’s Head)… not one of my best menu choices
Much like the already discussed Carbonic Maceration, the term Negociant is one that is often uttered accompanied by a sharp intake of breath.
Quite why so many people speak of these merchants in such a disparaging manner is a discussion that could go on forever, but they are unarguably essential players in the complicated mechanics of the French wine business.
Christophe Coquard of Maison Coquard is one of a new breed of Negociants and Good Food Revolution broke bread with him over a platter of rustic Tête de Veau in order to discover what makes today’s Negociants different from those who went before.
This is his story…
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he wishes he hadn’t ordered that tête de veau.
