If you think you don’t like sweetbreads, you probably haven’t tried the truffle sweetbreads from My Loup in Philly. This succulent dish is simple: juicy sweetbreads, earthy black truffle, and tender cauliflower blanked in a creamy sauce. Chef and owner Alex Kemp is known for serving French Canadian cuisine that’s decadent, warm, and inviting. This approach to food landed the bistro on Eater’s Best New Restaurants in 2023. It’s also one of the standout restaurants that’s put Philadelphia on our list of Where to Eat in 2024.
What I love about this dish is there’s three or four things in the play but it’s so simple cauliflower black trone and sweet breads hi I’m Alex Kemp chef and corer of Milo Philadelphia Pennsylvania so the first step would be to cut the cauliflower blanch it and
Then you shock it as well sweet breads are uh one of my favorite things to eat some people are grossed out by it I think they’re quite nice don’t would be well done either you want it to be like at that fine line it’s almost like cooking fish it comes beautiful like
Juicy sweet bread all these smokes the sauce is is kind of a riff on a blancet I guess you could say but it is a fortified de stock that’s been reduced down to to a demi we add some double cream which essentially you take cream and and you cook it down to the
Point where it’s like just about split but it’s still thick you want to get to the point where you coat the back of the spoon I wanted to coat the sweet bread but not be thick and gummy I think the black truffle kind of adds this like
Earthiness to like the richness and the acidity from the wine
6 Comments
WOW. Where can I have this in LA? 👀
He is gonna go far! That dish looks really good 🥰🥰🥰
Truffle is one of those foods I think people pretend to like because it’s expensive so they’re supposed to like it
Everyone how eats Trüffel, destroys the Tree Communication, your high klass ingridence, need mostly 20 years to be big like that and when its out of the system, the most tree dies because of nutriecen lake.
PS: I am from germany and my english has a german touch, i am sorry for that but life with that !
Bruh, it’s literally drenched in grease. That’s too much grease. At least squeeze it out bruh.
Had in France, interesting texture. The old men next to me were laughing once they saw it come out, and reminded themselves when they were young. I’d take confit de canard any day over this