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Kidneys Liège-style at the Grand Café de la Gare
A feast for the eyes as you can see from the photo! The Grand Café de la Gare is located in the Guillemins train station and offers Liège-style veal kidneys cooked by the chef Rudy Gielen.
Fancy a little kidney?
Feel like tasting this dish at home? Because cooking is fun, but supporting our local businesses is even better. The Grand Café de la Gare continues to prepare gourmet meals which you can take away. Along with all the traditional goodies, there is a special menu created each week to vary the culinary pleasures! This can all be found on their Grand Café de la Gare internet site.
The recipe for kidneys in Liège sauce

Ingredients (4 people)

  • 2 veal kidneys (800 g), local Liège pékèt, juniper berries
  • 250 g of pearl onions
  • 250 g of lardons
  • 250 g of mushrooms
  • 250 g of potatoes
  • Salt and pepper
The recipe
  • Purchase kidneys prepared by a butcher
  • Cut them in slices
  • Pan-fry the slices on high heat in a mixture of vegetable oil and butter until they change colour on the surface, then season with salt and pepper. Set aside and remove any extra fat from the pan. (Cooking kidneys is a delicate operation, it can’t be too cooked as it acquires a rubbery consistency and it can’t be undercook as it’s not tasty).
  • Deglaze the pan with pékèt, then add crushed juniper berries and blended veal stock.
  • Salt and pepper. Let heat a short time.
  • Whisk the sauce with butter.
  • Pre-cook the potatoes 10 minutes in salted water. To finish cooking, sauté them in the pan with butter or oil.
  • Brown the mushrooms in the pan with butter. Once they get to desired texture, add the lardons and marinated onions. Brown.
  • Place the mushrooms, pearled onions and roasted lardons onto the serving plate. Serve the kidneys in a cast iron casserole dish.
  • Add the sautéed potatoes.
Bon appétit!
III. of the recipe: Cici Olson Photography, in the book “R. Sépul, La Wallonie à pleines dentes, Sh-op publisher
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