Sweetbreads: Where to savour the best in Montreal?
When we talk about sweetbreads, what exactly are we talking about? The Larousse Gastronomique dictionary says: “Sweetbread: White offal of veal, lamb and goat, formed by a gland – the thymus – located at the entrance of the chest, in front of the trachea, and disappears in adulthood.
The sweetbread consists of an elongated part, the throat (inedible), and a round, delicious part, the nut.” Even if offal is less fashionable these days, it is highly prized by connoisseurs and amateurs, and to satisfy them, we have prepared this list!
While they’re quite rare and therefore quite expensive, they can still be found in many restaurants in Montreal. Most of the establishments that serve this specialty are French restaurants – in fact, many of them are on our list of the best French restaurants in Montreal. This dish is very popular in France and is coveted at many of the country’s top restaurants.
In terms of preparation, the sweetbreads must be bled, blanched, drained and cooled. After they have cooled down completely, they must be trimmed and then placed in a cool press. They are most often braised, but they can also be pan-fried, “roasted, grilled, poached, prepared in gratin, in skewers, in puff pastry, in fritters, etc.; they are also used in garnishes and stews for ‘timbales’ and ‘vol-au-vent’.”
N.B. for the curious among us, the Larousse de la gastronomie also says: “In the preparation, the sweetbreads must be soaked for at least five hours in cold water, renewing it until it is clear. Then put them in a saucepan, cover them with cold salty water and bring to a boil, then drain, refresh under cold water and pat dry. Remove the filaments and put them in a press between two cloths for one hour. Then prepare them according to the recipe: white or brown braised sweetbreads, ‘nantua’, ‘financière’ or ‘régence’.”
Here are our suggestions for good places in Montreal to savour them.
Monarque is one of the most beautiful restaurants in Montreal where you can savour delicious cuisine in an exceptional space. On the menu, both in the dining room and in the brasserie, you will find dishes that vary according to the season so that freshness is always on the agenda. Popular dishes include the famous grilled sweetbreads with carrots, labneh, dukkha and chermoula for $18. Note that this dish is savoured only in the dining room and not in the brasserie.
Located in the heart of the Plateau Mont-Royal, Maison Publique is one of our favorite restaurants in town. Our opinion is obviously shared by the public since the establishment is full every night and every weekend. And for good reason! The menu offers delicious and generous dishes typical of English “gastropubs” that we never get tired of. The menu changes regularly and uses quality products to offer customers succulent comfort food.
In the evening, Pigor offers pan-fried sweetbreads. On the side, there is a purée and pieces of chestnuts. We like the aromas of hazelnuts and the branches of glazed celery. A dish that deserves a trip to Verdun to visit the friendly neighborhood bistro team.
This small and discreet restaurant is one of the best restaurants in town. The restaurant is far from being hip and trendy, but the workmanship is remarkable and the menu most succulent. The place is cozy and comfortable. You can enjoy a crumble of sweetbreads under a coffee sauce with a pan of king mushrooms and Brussels sprouts. Jean-Sébastien Vaillancourt