In France, a langue de boeuf (beef tongue) is usually boiled, sliced then served in a wine sauce with mushrooms or potatoes or in a vinaigrette with pickles (cornichons).
Lucullus de Valenciennes or langue de Lucullus is tongue layered with foie gras, a recipe invented in Valenciennes when a Parisian couple arrived at a local restaurant and demanded tongue but prepared in a fancy way.
The chef came up with this recipe, and named it after the ancient Roman general famous for his high living. Most of it is eaten during the holidays as an entrée with onion confit, toast and a glass of white wine.
Langues du chat, however, are very thin crispy biscuits shaped like cats’ tongues.
Images by Charles Haynes, Laduree, Viketeuar