TÃªte de veau is one of those delicacies you don’t find outside of France too often. (and when you do it’s more often than not something best skipped.) As the name implies it’s the head of a veal calf: boiled, braised, and roasted until the meltingly tender flesh literally falls from the skull. Often the meat is then moulded into a terrine and sliced before frying, so you get that idyllic interplay of a crispy exterior enrobing a layer of buttery soft veal. AtÂ Restaurant l’Entre PotsÂ in Pezenas they take it further, pairing the tÃªteÂ with grilled squid, which mirrors the texture of the terrine and manages to create a complex dish that tastes of both land and sea.