Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Veal sweetbreads with langoustine, sand carrots, langoustine bisque & spicy jus

Veal sweetbreads with langoustine, sand carrots, langoustine bisque & spicy jus

Three hours in the kitchen to create a beautiful combination of land and sea. This is the idea of Mathieu Thomas, chef at Mimosa, with his veal sweetbreads and langoustine, with sand carrots, langoustine bisque and full-bodied jus.

serves 8

Preparation time: 1 h

Cooking time: 2 h 25

 

Veal sweetbreads

  • 750 g sweetbreads
  • 1.5 kg veal trimmings
  • 1 onion
  • 2 carrots
  • 5 garlic cloves
  • 1 sprig thyme
  • 30 cl chicken stock
  • sunflower oil
  • salt and pepper

Langoustines

  • 8 langoustines
  • 1 shallot
  • 1 lemongrass stick
  • 1 garlic clove
  • 1 carrot
  • 10 cl cognac
  • 10 g tomato paste
  • 50 cl chicken stock
  • 25 cl liquid cream
  • Espelette pepper
  • Salt

Carrots

  • 8 sandy carrots
  • 50 g semi-salted butter
  • Espelette pepper
  • olive oil
  • Salt

 

1 - Prepare the sweetbreads: blanch the sweetbreads in a large volume of salted water, starting cold. Bring to the boil for 3 min, then transfer to a bowl of cold water with ice cubes. Peel and chill.

2 - For the veal jus: brown the trimmings in sunflower oil, then add the aromatic garnish. Degrease and moisten with stock. Cook and reduce for 1 h, strain and degrease.

3 - For the langoustine bisque: shell the langoustines and set aside in a cool place. Brown the heads in olive oil, add the aromatic garnish and tomato paste. Flambé with cognac. Moisten with stock. Cook for 1 h and strain. Reduce to ice, then cream.

4 - Make a carrot pur&e acute;e: peel, chop and steam or boil carrots, then mashed potato with butter and spices.

5 - Brown the sweetbreads in semi-salted butter, then snackeeze the langoustines with olive oil.

6 - Arrange: place the carrot purée at the bottom of the plates. Arrange the sweetbreads and pearly langoustines on top, adding the spicy jus. Emulsify the langoustine bisque and add the foam. Serve the dish.

These recipes might interest you

Tangerine and tonka bean crepes by Nina Métayer Intermediate

Tangerine and tonka bean crepes by Nina Métayer

For Chandeleur, or any other occasion, discover Nina Métayer's original recipe for pancakes with mandarin and tonka beans
Tatin of celery and white pepper refreshed with yogurt Easy

Tatin of celery and white pepper refreshed with yogurt

Nicolas & Cécilia Gautier opened a twelve-seat table d'hôte in their Picardy home in response to their desire to do something more sincere and get closer to their guests. This recipe for celery tatin reflects that spirit.
Orange beet Easy

Orange beet

For her appearance in 109, Le Sang Neuf de la gastronomie française, chef Cécile Lévy (La Baignoire, Paris 2e) entrusted us with a simple but effective recipe for beet salad with orange.
Foie gras with saikyo miso, dashi-melted daikon Easy

Foie gras with saikyo miso, dashi-melted daikon

Opening his own restaurant has long been a dream for Japanese chef Kenichi Yamamoto, and now he's making it come true in the French capital. Although he uses Japanese products, he applies the techniques of French cuisine.
Pollack with celery and chervil beurre blanc Easy

Pollack with celery and chervil beurre blanc

Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).
Roast chicken by Thibaut Spiwack Easy

Roast chicken by Thibaut Spiwack

Discover chef Thibaut Spiwack's tips for perfectly cooked roast chicken.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners