Ris de Veau (sweetbreads) from Le Clou is prepared using the thymus gland of a calf. These sweetbreads are roasted in brown butter, creating a rich and caramelized flavor. Served with a brown butter sauce, celery root, and mushrooms, the dish offers a balance of textures and flavors, with the buttery richness complementing the tender sweetbreads perfectly.
Washington DC
Le Clou
Ris de Veau
Veal Sweetbread / Shallot / Thyme Soubise / Huckleberry Gastrique / Foraged Mushrooms
Signature Dish
From Prep to Plate
At Le Clou, sweetbreads are soaked overnight, then boiled and roasted in brown butter with garlic and herbs. Attentive cooking is required to prevent burning and unleash the dish's aroma and flavors.
The pièce de résistance is sweetbreads staged with buttery roasted cauliflower florets, punched up with anchovies, and showered with earthy black truffles.
Tom Sietsema, The Washington Post
