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.
Hoogan et Beaufort
Since 2015, Marc-André Jetté has been bringing open-fire cooking together with the delicacy of Québec products in the former Angus Shops in Rosemont. At Hoogan et Beaufort, the veal sweetbreads go over the embers and currently come with béarnaise, beets and marigold. The dish reflects the chef’s precision, and its garnishes change with the seasons and with what comes in.
Montréal
La Prunelle
On Duluth Avenue, La Prunelle pairs the elegance of a understated setting with the warmth of a festive, family-style table. At this BYOB, one of our favourites in Montreal, the cuisine follows the rhythm of the market and the seasons. The veal sweetbreads currently come with butternut squash purée, sour cream, meat jus and Mujjol caviar, a garnish that will change over time.
Montréal
Le Club Chasse et Pêche
In Old Montreal, Le Club Chasse et Pêche serves bourgeois cuisine that is as opulent as it is contemporary, in a hushed setting made for long evenings at the table. The intimate atmosphere and impeccable service add to the charm of this institution. As a starter, the veal sweetbreads currently come with cauliflower, a grenobloise garnish, almonds and brown butter, a combination that may change with the seasons.
Montréal
Chez Leveque
Trends come and go, but some restaurants endure. At Lévêque, which celebrated its 50th anniversary in 2022, regulars return for classic brasserie cuisine, attentive service and a few dishes that have become rare on Montreal menus. Offal holds a place of honour here, including veal sweetbreads with morels, pan-seared until golden and crisp and served with a root vegetable purée. It is a classic true to the French repertoire the house has championed for more than half a century.
Montréal
Restaurant Les Mômes
In Villeray, Les Mômes brings a gastronomic dimension to the BYOB formula while keeping the convivial spirit that gives it its charm. The cuisine bears the signature of Yoann Van Den Berg, winner of the 14th season of Les Chefs! in 2025, and the restaurant was recommended by the MICHELIN Guide in 2026. Veal sweetbreads currently appear on the Épicurien menu, a six-course tasting, alongside Gaspésie tuna, spaghetti squash and XO sauce. The combination will change over time.
Montréal
Restaurant La Raclette
On the Plateau-Mont-Royal since 1985, La Raclette has kept the pleasure of cheese-centred meals alive. At this Swiss-accented BYOB, raclettes and fondues share the menu with seasonal dishes, which currently include a starter of veal sweetbread and chicken vol-au-vent with Albufera sauce.
Montréal
Le Molière Brasserie Française
At Espace Saint-Denis in the Quartier Latin, Le Molière brings back the spirit of the great French brasseries: a bright, elegant dining room, a generous menu and a fondness for the classics. Diners come before a show or to stretch out the evening over a good bottle. As a starter, the veal sweetbreads are currently served crispy, with soubise and fried shallots.
Montréal
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Photography by Remy Carpentier / Le Molière
