Cervelle de Veau (France)

Cervelle de Veau is a traditional French dish consisting of veal brains, typically poached or sautéed and served in a creamy sauce with capers, lemon, and herbs. It is a classic of French charcuterie and bistro cuisine, often enjoyed as an appetizer or light main course. The dish is particularly associated with regions like Lyon and the Auvergne.

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🍽️ Nutrition at a glance

This dish is very high in protein and fat, with minimal carbohydrates. It is a rich source of nutrients like vitamin B12, omega-3 fatty acids, and phosphorus, and a typical serving contains approximately 300-400 calories.

Nutrition breakdown

Calories	350 kcal
Protein	18 g
Carbs	2 g
Fat	30 g
Fiber	0 g
Sugar	0 g
Sodium	450 mg
Vitamin B12	15 mcg
Phosphorus	350 mg
Selenium	45 mcg
Riboflavin (B2)	0.5 mg
Niacin (B3)	4 mg
Omega-3 (DHA)	500 mg
Iron	2.5 mg
Zinc	3 mg

Per 1 serving (150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, eating brains is a historic practice in many cuisines, but in modern France, it is considered a delicacy and a test of culinary skill due to its delicate texture. Nutritionally, organ meats like brains are among the most nutrient-dense foods available, providing concentrated amounts of essential nutrients.