Veal sweetbreads,parsnip,pear,watercress,mushrooms,veal demi-glace
Grasica cielęca, pasternak, gruszka, rukiew wodna, pieczarki, cielęcy demi-glace
PLN 62≈ €14.05
Bazar 1838 · Poznań
Nutrition
≈ 400 kcalper portion of about 250 g
- Protein24%
- Fat63%
- Carbohydrates13%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Pan-seared or braised thymus gland from a calf, known for its rich texture. It is usually served with seasonal vegetables and a savory reduction.
- Cuisine
- French
Typical ingredients
- veal sweetbreads
- parsnip
- pear
- watercress
- mushrooms
- veal demi-glace
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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