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

Mathieu Thomas | 1/20/23
Disable your adblocker

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.

Disable your adblocker

These recipes might interest you

Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Dolce vita niçoise
Easy
Dolce vita niçoise
For chefs Anaëlle Maizières and Fabien Benhamou, la dolce vita niçoise means peppers, anchovies, ricotta, hazelnuts, basil and, of course, olive oil.
Vitello tonnato
Easy
Vitello tonnato
Lyonnais chef Thomas Asti gives us his version of vitello tonnato, a classic Italian dish.
Become Partners