Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Veal sweetbreads

Veal sweetbreads

with the cuvée Réserve · Brut blend Grand Cru

Golden veal sweetbreads in brown butter
Recipe 01

Golden veal sweetbreads in brown butter

Time · Prep 30 min (+ 2 h soaking) · Cook 20 min · serves 2

Ingredients

  • 500 g veal heart sweetbreads
  • 60 g butter
  • 1 sprig of thyme
  • 1 bay leaf
  • Juice of half a lemon
  • Fine salt, white pepper

Method

  1. Soak the sweetbreads in cold salted water for 2 hours, changing the water twice.
  2. Poach for 5 minutes in gently simmering salted water, drain, peel away membranes and fatty tissue. Press under a weight for 20 minutes to even out the shape.
  3. Cut into 80 to 100 g portions. Season with fine salt and white pepper.
  4. Heat the butter in a pan over medium heat until it turns nut-brown. Add thyme and bay leaf.
  5. Add the sweetbreads and cook 4 to 5 minutes per side, basting continuously with the brown butter.
  6. Deglaze off the heat with lemon juice, strain the butter and spoon over the sweetbreads to serve.

Why the pairing works. The structure and persistence of this Réserve, built on Bouzy Grand Cru Pinot Noir and enriched by reserve wines, matches the richness and melt-in-the-mouth texture of sweetbreads. The ripe fruit depth of the blend counterbalances the roundness of brown butter, and the length of this assemblage extends this delicate texture.

Crispy veal sweetbreads with parsnip mousseline
Recipe 02

Crispy veal sweetbreads with parsnip mousseline

Time · Prep 40 min (+ 2 h soaking) · Cook 35 min · serves 2

Ingredients

  • 500 g veal heart sweetbreads
  • 400 g parsnips, peeled and chopped
  • 40 g butter + 40 g for frying
  • 100 ml heavy cream
  • Fine breadcrumbs (panko)
  • Salt, white pepper

Method

  1. Soak sweetbreads for 2 hours in cold salted water, changing twice. Poach for 5 minutes, peel, press under a weight for 20 minutes.
  2. Cook parsnips in boiling salted water for 15 minutes until tender. Drain and blend with 40 g butter and warm cream. Season and keep warm.
  3. Cut sweetbreads into 80 g portions. Season, roll in panko breadcrumbs, pressing to coat thoroughly.
  4. Heat the remaining 40 g butter in a pan over medium-high heat. Fry the breaded sweetbreads 3 to 4 minutes per side until deeply golden and crisp.
  5. Drain briefly on absorbent paper.
  6. Spoon a base of parsnip mousseline onto each plate, place the crispy sweetbreads on top and serve immediately.

Why the pairing works. The body and depth of this Réserve, a Pinot Noir-dominant blend enriched by Bouzy Grand Cru reserve wines, align with the yielding texture of sweetbreads beneath their crisp crust. The natural sweetness of parsnip echoes the fruity character of the blend, while the structure of the assemblage provides contrast against the softness of the mousseline.

Other pairings of this cuvée

Discover the cuvée Réserve ← All pairings