Sweetbread is the name given in the kitchen to the calf’s thymus, a gland that atrophies in adulthood. Its rarity justifies its price.
A great classic of traditional French cuisine and particularly appreciated by discerning gourmets, veal sweetbreads are often served with a mushroom sauce or vol au vent.
In its Lyon cuisine and specialty restaurant, the “Cork of the Markets” in Roanne, chef David Lardy, master restaurateur since 2017, likes to prepare them in finely breaded and crispy escalope.