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Restaurant that serves sweetbreads

After all our trips to Montreal, we have yet to try sweetbreads. I have been told it's somewhat an acquired taste and, indeed, a "texture" thing.
We were all set to order sweetbreads on our trip last year, but most of the restaurants said it's on the menu generally in the winter months. Is this true? We almost always go to Montreal in summer.
Can anyone recommend a restaurant that makes excellent sweetbreads? A byo in the plateau would be preferred.
Thank you.

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  1. I think Lemeac (not a byob) have it everyday.

    1. Bleu Raisin has had them in the past, even in summer, but you should call and ask as the menu does change. Very good restaurant, too.

      1. Check out this thread

        http://chowhound.chow.com/topics/567932

        1 Reply
        1. re: stephlovestoeat

          Unless I'm mistaken, La Salle a Manger had popcorn sweetbreads on their menu about two weeks ago when I was last there.

        2. Not BYO but it's in the plateau 5ème Peché usually has sweetbread on their menu and Benoit's are among the best in this city, give them a call. Otherwise Club Chasse et Pêche and DNA are also amazing albeit not in the area you specified and at a higher price range but definitely worth it.

          1. I loved the Sweetbreads and Lobster at Le Filet on Mont Royal West (owners are Club Chasse et Peche)Great little resto in the plateau where they serve "Tapas"style.Not BYO but they have a great selection of wine by the bottle and glass.

            1. Les 400 Coups' sweetbreads, no matter the variation, are always a big hit - not BYO but good selection of wine by the glass and quite a few cheap bottles that you won't find at la SAQ...

              1. Club Chasse & Pêche sweetbreads are deep-fryed. I've tasted them once and they were pretty spongy. I wouldn't recommend them. The ones at Au 5e Péché are much, much better. Sweetbreads on the lunch menu at Toqué were good, but not worth the money. The best I've had in town were at Le Bleu Raisin. They were braised, I believe, and came with a sweet crackling crust.

                1. Not a BYO and not French, but Moishe's steakhouse has the most delicious sweetbreads I have ever tasted. They are chargrilled - I've never seen this done to sweetbreads anywhere else - and they are amazing. Not at all a conventional way of preparing sweetbreads, but yummier than ones I've had at bistros, etc.

                  1. Had them recently as an appetizer at O'Thym -- fantastic. (BYO south of plateau - near village)
                    Also excellent at Montee de Lait. Le Margaux should have them. (neither BYO)
                    I've also heard a couple folks rave about those at Sans Menu in St-Henri; this was a few years back, though. I've always found the texture pleasing - not as "organ-y" as one might expect.

                    7 Replies
                    1. re: yellowcake

                      Yellowcake: how were the sweetbreads at O Thym prepared? I'd be interested as I'm going again soon. Just wondering if they're fried or not. It's interesting because the posts here suggest that experience with fried sweetbreads hasn't been positive--and reading up on it a little it seems like frying destroys the texture and flavour so I'm not sure why it's so popular.....

                      1. re: deborahm

                        I would say that sweetbread are (way) more often seared than fried... the misconception might come from external texture of a pan seared sweetbreed (looks and feel likes its fried but its almost never)

                        1. re: deborahm

                          I believe lightly seared (but I may be mistaken). They were "en croute".

                          I've been fortunate to have never had them chewy or in a way that would suggest fried.

                          1. re: yellowcake

                            Thanks for this info. And for Ched1000's clarification re: seared vs. fried.

                            1. re: deborahm

                              FYI, the sweetbreads at CC&P are fried as are the ones at Au 5e Péché which I really enjoyed. Toqué's are seared.

                              1. re: SnackHappy

                                Agreed: CC&P are fried and good

                                1. re: Ched1000

                                  So I've heard. And I consistently hear good things about their sweetbreads. I think I was a bit harsh in my post up there. I don't think the fact that the ones I tasted were overcooked should stop anyone from ordering them. It was most likely a fluke.

                      2. Mas Cuisine in Verdun usually has some on the menu.

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                        Mas Cuisine
                        3779 Rue Wellington, Verdun, QC H4G, CA

                        1 Reply
                        1. re: TheSnowpea

                          I'll second the nod to Mas Cuisine -- best sweetbreads I've ever had were from there, and it was this time of year too, served with fresh peas. Doesn't at all meet your plateau byob needs though..

                          -----
                          Mas Cuisine
                          3779 Rue Wellington, Verdun, QC H4G, CA

                        2. Moishe's serves sweetbreads.