Sweetbreads à la Nantua
Sweetbreads à la Nantua is a classic French dish featuring pan-fried or braised sweetbreads (typically thymus or pancreas from veal or lamb) served in a rich, creamy sauce flavored with crayfish butter, mushrooms, and often a splash of white wine. It originates from the city of Nantua in the Ain region of eastern France, which is famous for its freshwater crayfish. The dish is a staple of traditional Lyonnaise and bourgeois French cuisine.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal carbohydrates, and provides significant amounts of iron, zinc, and B vitamins. A typical serving can range from 400 to 600 calories, depending on the richness of the sauce and the cut of sweetbread used.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 32 g |
| Carbs | 5 g |
| Fat | 38 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Iron | 4.2 mg |
| Zinc | 5.8 mg |
| Selenium | 38 mcg |
| Vitamin B12 | 12.5 mcg |
| Phosphorus | 380 mg |
| Potassium | 420 mg |
| Vitamin A | 210 mcg RAE |
| Cholesterol | 320 mg |
Per 1 serving (approximately 200 g of sweetbreads with sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of French 'terroir' cooking, highlighting a specific regional ingredient (Nantua crayfish) to elevate a offal dish. Nutritionally, sweetbreads are a dense source of high-quality protein and minerals like selenium, but are also high in cholesterol and saturated fat.
