Rognons de Veau à la Moutarde

Preparation info
  • Serves


    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About

I was recently in Paris, walking down a narrow street in Saint-Germain-des-Prés with a friend, and as we passed an intersection, she stopped and pointed out a shabby-looking bistro halfway down the block. “That place there,” she said, beginning to breathe heavily, “they have the best rognons in Paris. Soo divine!” She stood there wistfully, as if remembering a former lover, before moving on. I recall thinking, “This is someone who must really love kidneys—to have apparently searched