Ingredients for the sweetbread

  • 250 g sweetbread
  • 10 g vinegar
  • 5 g salt
  • 100 g water

To prepare the sweetbread

Soak the sweetbread in a container under running water until the water runs clear. Cut the sweetbread into 4 equal pieces. Combine the vinegar, salt and water and place the sweetbread in the brine for 30 mins. Pat the sweetbread dry and cook sous-vide at 61 °C for 1 hour.

Ingredients for mushroom puree

  • 5 shallots
  • 150 g button mushrooms
  • 50 g chanterelles
  • 5 cloves black garlic
  • 100 ml Noilly Prat
  • 100 g butter
  • chicken stock (if necessary)

To prepare the mushroom puree

Finely chop the shallots and mushrooms, fry gently in olive oil, add the chanterelles and black garlic, cook briefly, season with salt and cover with the Noilly Prat. When the liquid has almost evaporated, transfer everything to a mixer and blend until smooth, cream with the cold butter, season to taste with salt and pepper, add a little chicken stock if necessary.

Ingredients for the mushroom glaze

  • 1 small shallot
  • 50 g chanterelles
  • 50 g dry sherry
  • 50 g white port wine
  • 100 g veal jus

To prepare the mushroom glaze

To make the mushroom glaze, finely chop the shallots and chanterelles. Sauté both in foaming butter, season with salt and pepper, cover with the sherry and port. Once the liquid is reduced, add the jus and reduce a little more. Whisk in a little more cold butter to suit your taste.

Fry the sweetbread with salt and pepper in the melted butter until crispy. Cover with the mushroom glaze. Garnish with truffles and various mushrooms.