Sweetbread coated with crumbs of gingerbread and Onion Confit with Gingerbread


  • 400 g of sweetbread
  • 150 g of vitelotte potatoes
  • 150 g of traditional ('forgotten') vegetables (sunroot (Jerusalem artichoke or topinambour ), rutabaga, ...)
  • Breadcrumbs
  • Gingerbread
  • 100 g of butter
  • 1 carrot
  • 1 onion
  • 1 celery stalk
  • Thyme, laurel
  • White wine


  • Blanch the sweetbread for 2 minutes in boiling water and then immerse in cold water.
  • Clean the sweetbread, remove the membrane with a knife.
  • Cut the onion, the carrot and the celery using a brunoise knife cut.
  • Allow the vegetables to 'sweat' in butter, add the sweetbread, add some white wine and allow to cook for 30 minutes at low heat, with the lid on.
  • Cut the forgotten vegetables in segments and blanch. Next, cook them in a little butter, a bottom of water, while adding some thyme and laurel.
  • Cook the vitelotte potatoes in salted water, with their skin intact. Next, peel the potatoes and crunch them, thereby adding butter, salt, pepper, and nutmeg.
  • Mix the bread crumbs with the crushed gingerbread and add the butter pomade. Next, roll out the paste between two sheets of greaseproof paper.
  • Brown the sweetbread, daub with the Onion Confit with Gingerbread, add the crumb bread paste and allow to gratinate in the oven.
  • Garnish the plates.