Preparation time: under 30 minutes
Cooking time: under 30 minutes
 

Light cream

1. In a high-sided saucepan, sweat the onions, leek white, garlic, bacon rind and bouquet garni in foaming butter. Finally, add the well-washed lettuce, having set aside the ribs and tender green leaves.
2. Add the hot chicken stock and salt lightly. Cook quickly for 15 minutes, then add the cream and cook 5 minutes longer. Finally, add a few nice green leaves to the cream and blend at high speed for 6-8 minutes to obtain a light green color. Keep hot.

Smoked bacon foam

1. Bring the 30 g cream to a boil with the finely diced smoked bacon, curry, salt and pepper. Cook for 6-8 minutes and blend everything to obtain a bacon and curry-flavored cream. Let rest.
2. Once cooled, add in 10 g (1/3 oz.) whipped cream. Set aside.

Braised lettuce ribs and leaves

1. In a sauté pan, sauté in butter the finely diced carrot with the cooked smoked bacon, garlic and thyme flowers; add the lettuce ribs and chicken stock and cook, covered, for a few minutes.
2. Finally, add the tender green leaves and chopped parsley. Set aside.

Escargots

1. In a sauté pan, sauté the well-drained snails in butter, add the chopped shallot and cook for 3-4 minutes. Deglaze with a drop of pastis and a squeeze of lemon juice.
2. Finally, add a touch of garlic, a little chopped parsley and a sprinkling of bread crumbs, salt, pepper and Madras curry powder. Set aside.

Fried leeks

1. Heat the oil to 140° C (280° F). Fry the thinly sliced leeks for a few minutes, stirring constantly.
2. Drain on paper towels. Season with salt, pepper and curry. Keep hot.

Presentation

1. In wide-rimmed bowls, place a 6 cm (2 1/2") metal ring. Place the braised lettuce ribs and leaves inside.
2. On top, place the snails in a circle around the perimeter of the ring.
3. Drizzle the cream around the outside of the ring.
4. Top with the bacon foam.
5. Place the fried leeks on the snails and add a few sprigs of chervil.
6. Remove the ring and serve immediately.