Signature dish
Veal sweetbreads, our great classic
Golden and crisp outside, meltingly tender within, served with morels or paired with blue lobster: ris de veau is one of the dishes that keeps our regulars coming back.
Gabin's way
Veal sweetbreads are one of the noblest ingredients in French cooking, and one of the most delicate to prepare. Gabin works with the heart of the sweetbread, the most tender part: golden outside, melting inside.
He serves it the classic way, with a creamy morel sauce. And because he loves bringing land and sea together, he also offers it as a surf & turf with blue lobster, glazed with a reduced veal and shellfish jus, a dish praised by Le Parisien.
Sweetbreads also appear as a starter, in tempura with gribiche sauce, or in our “sweetbreads hamburger”.
On the menu right now
- Tempura de ris de veau12
- Cœur de ris de veau & homard bleu69
- Cœur de ris de veau aux morilles45
The menu changes with the seasons: call us to find out what Gabin is cooking this week.
Good to know
What are veal sweetbreads?
Sweetbreads (ris de veau) are the thymus gland of the calf, prized in French gastronomy for their tender texture and delicate flavour. The “heart” is the roundest, most tender part.
Should I book to have sweetbreads at Les Coltineurs?
The menu changes with the seasons. To be sure, call us on +33 1 45 27 15 74 or mention it in the comments when you book.