Recipe: Burgundy Snails in Parsley Broth

Name: Escargots de Bourgogne en Nage persillée
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4 portions
Ingredients: pâte feuilletée48 escargots; 100 g de vert de poireaux; 200 g de beurre; 100 g d'époisses; 5 cl de vin blanc; 25 cl de crème liquide; 1 c à c de maïzena; 2 gousses d'ail; persil plat; curry

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (8 reviews) Starters

Prep 35 min

Cook 35 min

Total 1h10

Servings 4 serv.

Ingredients for 4 servings

puff pastry

48 snails
100 g leek greens
200 g époisses cheese
5 cl white wine
25 cl liquid cream
1 tsp cornstarch
2 garlic cloves
flat parsley
curry

Step-by-step directions

1 Make nests from puff pastry, brush with egg yolk and bake.

2 Melt the époisses in white wine, add cornstarch then cream, let thicken, season.

3 Slice the leeks, wash and sauté with 30 g butter, add curry to taste at the end of cooking.

4 Melt remaining butter in a pan, sauté the snails with crushed garlic cloves and chopped parsley, season.

5 Plating: Remove the lids from the pastries, place them in the center of the plate, fill with leek and 4 snails, then cover with époisses cream. Arrange the other 8 snails around and drizzle with parsley butter.
recipe proposed by the restaurant:
la buissonnière

2 impasse villot
cedex21 21550 ladoix-serrigny in burgundy. tel 03 80 26 43 58

Chef Patrick's Comment

Very lovely recipe inspired by Burgundy terroir. You can also serve the snails with this époisses cream in choux pastry like profiteroles cut in half.

Persil Escargots Escargots de bourgogne Bourguignonnes Entrées de fêtes De fêtes Feuilleté