Do you know how to cook snails? This French culinary specialty that questions, challenges and delights the taste buds of gourmets. The snail, often mistakenly classified as “seafood”, is a mollusk very popular in French cuisine. France has several species of snails, the best known of which are the Burgundy snail, the Flanders snail and the small gray snail. In this recipe, Guillaume Assié from Maison Bouquet suggests using local products such as Saint-Bonnet-des-Quarts Snails.
A recipe for 4 people proposed by Guillaume Assié from the restaurant Bouquet House located on Place du Marché in Roanne.
Ingredients:
- 100 g chervil,
- 100 g dill,
- 200 g parsley,
- 100 g tarragon,
- 100 g of rocket,
- sourdough bread Pralus, The Bakery,
- 200 g butter,
- 20 g garlic,
- 20 g shallot,
- 100 g parsley,
- 24 snails in court-bouillon from the Saint-Bonnet farm.
Chlorophyll made from fresh herbs
Cook chervil, dill, 100g of parsley, tarragon and rocket in boiling salted water. After 5 minutes of cooking, put them in ice water to set the color. Once cooled, season and blend the herbs to have the consistency of a coulis.
Bread chips
Cut thin slices (2 mm) from stale bread. Bake them for 9 minutes in the oven at 180° with a little butter, then cut them out with a round cookie cutter.
Snail butter
Mix and season the butter, garlic, shallot and 100g of parsley. Then brown the snails in this butter in a pan over low heat.
Dressage
Arrange by placing a bread chip and the snails in the center of the plate, then cover with another bread chip. Put the chlorophyll coulis on the tartlet. Add pickled onions for decoration.
