For many, their mere mention provokes at best indifference, at worst the most frontal rejection.
But, at a time when plants are triumphing at the table with a refreshing panache, offal is still popular with a band of devotees.
Brains, liver, heart, kidneys or tripe continue to dominate the bistro menus, accompanied by their Madeira sauce and other parsley.
And if there is one, in this sinister squad, which leads its boat particularly well, it is the sweetbread.
For some time now, he has been inviting himself to all the tables.
"Before, it was considered a low cut, and, little by little, it became a noble piece"
, explains the Parisian butcher Hugo Desnoyer, who supplies many restaurateurs.
The sweetbread cannot deny its origins: it is the thymus, an organ located in front of the trachea, which is only found in young animals.
So much for the DNA, not necessarily appetizing, the main reason for its bad reputation.
Due to its classic form…
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