Finely chop shallots and sauté in olive oil. Clean the chanterelles with a damp cloth, cut into bite-sized pieces and add. Sweat briefly and then season with chopped parsley, chives, crushed garlic and vinegar. Season to taste with salt and pepper. Finely slice the calf’s head, drape on 4 ovenproof plates and gratinate briefly at maximum top heat until the calf’s head has melted. Top with the marinated chanterelles.