Culinary Arts: Veal sweetbreads, parmesan emulsion & truffles recipe

The chef of the Berceau des Sens, Cédric Bourassin, shares with us one of his recipes published on the Gault & Millau website.

From stared restaurant tables to embassies, the new chef of the Berceau des SensCédric Bourassin, has acquired a unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.

Today we share one of these recipes published on the Gault & Millau website:


Basic elements

  • 1kg of sweetbread apple
  • 60g truffles
Elements for the siphon

  • 200g of Parmesan cheese block
  • 300ml milk
  • 100ml of cream
  • 1g salt
  • 1g pepper
Jerusalem artichoke purée

  • 1kg of Jerusalem artichoke
  • 100g hazelnut butter
Decorative elements

  • Fine curl heads
  • Jerusalem artichoke chips




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  1. Blanch according to thickness between 1mn to 3mn cold water start then cool and peel.
  2. Nail the sweetbreads with truffles.
  3. For the Siphon: Coarsely cut or grate the parmesan cheese and melt it in boiling milk, add the cream, seasoning and blender.
  4. Filter and siphon. (2 cartridges)
  5. Jerusalem artichoke purée: The Jerusalem artichokes in pieces in bags then pour the cold hazelnut butter on top and the 8 g of salt.
  6. Vacuum draw (4h at 90°).
  7. Hot mix with Blender.
  8. Dressage: As above.

Picture & content: Gault & Millau