Ris de Veau Grenoblouise recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Bouchon›Ris De Veau Grenoblouise Recipe

Ris De Veau Grenoblouise Recipe

Inspired by Bouchon
Time40m
Serves2

Sautéed veal sweetbreads, beurre blanc, capers, side green salad, croutons

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Sweetbreads

    Soak the veal sweetbreads in cold water for 2 hours, changing the water once. Drain, remove any membranes and veins, and pat dry.

  2. 2

    Sauté the Sweetbreads

    In a skillet, heat olive oil over medium heat. Add the sweetbreads and sauté until golden brown on all sides, about 8-10 minutes. Season with salt and black pepper. Remove from skillet and keep warm.

  3. 3

    Make the Beurre Blanc

    In the same skillet, add chopped shallots and cook until softened. Pour in white wine and reduce by half. Add heavy cream and cook for another 2 minutes, then whisk in butter until emulsified. Stir in capers.

  4. 4

    Prepare the Salad

    In a bowl, toss mixed greens with olive oil, salt, and pepper. Add croutons just before serving.

  5. 5

    Serve

    Plate the sautéed sweetbreads, drizzle with beurre blanc sauce, and serve alongside the green salad.

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