Sweetbread à la Nantua
Sweetbread à la Nantua is a classic French dish from the Lyon region, featuring pan-fried sweetbreads (typically veal or lamb thymus glands) served in a rich, creamy sauce made with crayfish butter and often garnished with crayfish tails. The sauce is the star, traditionally made by emulsifying crayfish butter with cream and sometimes a touch of brandy or white wine, giving it a luxurious, pink-hued appearance and a deep, savory-sweet flavor.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates. It provides significant amounts of vitamin B12, selenium, and phosphorus from the sweetbreads, along with healthy fats from the crayfish butter and cream. A typical serving likely ranges between 500-700 calories.
Nutrition breakdown
| Calories | 600 kcal |
| Protein | 25 g |
| Carbs | 3 g |
| Fat | 52 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Vitamin B12 | 15 mcg |
| Selenium | 40 mcg |
| Phosphorus | 350 mg |
| Zinc | 4 mg |
| Iron | 3 mg |
| Vitamin A | 300 mcg RAE |
| Vitamin D | 2 mcg |
| Cholesterol | 250 mg |
Per 1 serving (approx. 200 g, including sweetbreads and sauce) · estimated, varies by recipe
💡 What's interesting
The dish is a hallmark of 'cuisine lyonnaise,' known for its rich, offal-based preparations. Nutritionally, sweetbreads are a dense source of high-quality protein and essential minerals, but the preparation with cream and crayfish butter makes it a decadent, celebratory dish rather than everyday fare.
