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It is impossible to talk about Limoges without talking about the Butchery district where the famous festival takes place every year in October Frairie des Petits Ventes ! A true symbol of Limoges' identity, this gastronomic festival brings together locals and gourmets around local tripe specialties. To pay tribute to our delicious heritage, local chefs Luc Tignol and Eric Guine @Newic, delight us with their recipe for crispy nugget-style sweetbreads, concocted in the heart of this historic district, Place de la Barreyrette. A duo and a place that promise a real delight!
The recipe in video
Prepare in advance
Step 1: Prepare the aromatic garnish and cook the sweetbreads
- Prepare the aromatic garnish by roughly chopping the carrots, onion and green part of a leek (keep the white part for another recipe) then plunging everything into a large pan of boiling water to form the base of the stock.
- Add the sweetbreads to this broth flavored with the aromatic garnish, a clove of garlic, salt and pepper and cook them at a low boil for 8 minutes.
- At the end of cooking, cool the sweetbreads in ice and cold water to stop the cooking during 2 minutes.
Step 2: Clean and trim the sweetbreads
- Carefully remove the membrane and fat sweetbreads using a paring knife.
- Trim the sweetbreads, that is, remove the superfluous parts. (Another technical term used in cooking for offal such as duck foie gras)
- Squeeze* the sweetbreads by rinsing them under a stream of cold water to remove the bloody parts and small skins. (*Slime: remove membranes and blood vessels by passing certain offal under a stream of cold water.)
Step 3: Bread and fry the sweetbreads
- Cut the sweetbreads into 3 cm x 3 cm cubes or keep 4 whole pieces depending on the desired presentation.
- Bread the small pieces with egg yolk, salt and pepper and coat with breadcrumbs.
- Cook at 170°C in a neutral oil between 3 minutes or until golden brown. Set aside.
Step 4: Prepare the fried capers and parsley aioli sauce
- Place the capers in the fryer at 180°C for 1 minute then set aside on absorbent paper.
- Prepare the parsley oil (this step is optional if you opt for a classic aioli sauce, go directly to preparing the aioli sauce)
- Blanch the parsley by boiling it 1 minutes then cool it instantly in ice water.
- Blend the bunch of parsley in a blender with a bottle of oil; the latter will take on a lovely green color. The resulting mixture can be stored for 1 or 2 months in the refrigerator.
- Prepare the aioli sauce
- Mix the egg yolk, garlic, Dijon mustard and lemon juice in a deep bowl.
- Start to slowly incorporate the oil, mixing with an immersion blender or by hand for the more adventurous, until the sauce thickens into mayonnaise.
- Season to taste.
Step 5: Assembly
- Arrange on a nice plate (we opted for the parts d'Outrage Studio) the crispy pieces of sweetbreads and a good spoonful of aioli on the side then enjoy! (or rather, treat yourself!)
Share your creations on social media!
So, who will make the crispiest sweetbreads? Show us your cooking skills by sharing your most delicious creations on social media with the #DestinationLimoges !
Focus on the duo Luc Tignol and Eric
Luc Tignol is a passionate traveling chef, in love with his region, the New Aquitaine and its exceptional productsIn the summer, we find him at the ephemeral inn. The Garance Farm in Magnac-Laval where he prepares country meals. He also designed the gala dinner for Clerk & Barbotine, the OFF of the biennial Hats & Porcelain.
-> See Luc Tignol's Instagram account
Eric Guine, Alias Newic on Instagram and TikTok is a young culinary content creator from Limoges who shares tasty, creative and rhythmic recipes with a rap and hip-hop soundtrack. He previously learned his trade at Ginette in Limoges alongside the chef Fabien BoisseauSince then, he has worked with the seasons and has worked in gastronomic establishments.
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