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Burgundian Snails, Traditional Version Recipe
Burgundian Snails, Traditional Version
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Flavors of Burgundy
Total time: 1hr to 2hr

Preparation time: 10 minutes
Cooling time : 1 hour
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

In the traditional escargot recipe, the flavor of garlic and parsley predominate. I prefer using garlic oil and parsley cream to lighten the flavors.

- butter
- garlic
- parsley
  1. Place the snail at the bottom of its shell.
  2. Fill the shell with snail butter, that is, whipped butter flavored with parsley and crushed garlic.
  3. Refrigerate at least 1 hour for the butter to harden.
  4. Before serving, put into the oven just long enough for the butter to start to sizzle. Remove from the oven and serve immediately.
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