Excellent dish, but I must first qualify that sweetbreads are not sweet breads. These are from the internals of a veal, and it's very delicious! I highly recommend you to at least try it once, then decide if you like it as much as I do.
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The texture of the sweetbread itself is extremely smooth, tender and moist, and the flavor is quite mild and creamy. And they amped up the delicacy factor by incorporating black truffles and chanterelle mushrooms, in a bed of creamy and rich sauce that has taste of foie gras in it.
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And since it's from the internals of a veal/lamb/cow, it's important that you get your sweetbreads from a reputable chef and restaurant that skips no steps in cleaning and preparing this dish so that you do not get any of the gamey or musty flavours. Definitely, Bar-Roque has did this very well. And that has always been Chef Stephane's spirit - to cook authentic rustic French cuisine the way it should be done, just like how his mum would do it.
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