Burgundy Snails

Name: Burgundy Snails
Prep time: 45 min
Cook time: 12 min
Ingredients: 2 doz Premium escargot wild Burgundy (very large); 225 g EU style butter (at room temp); 15 g Garlic cloves (germs removed); 15 g Shallots; 20 g Italian parsley leaves; 10 g Chervil; 6 g Tarragon; 1 ea. Lemon zest; 20 g Whole almonds (or meal ); 20 g Whole hazelnuts (or meal ); 4 g Salt; 2 g Ground white pepper; 15 ml Pernod/Pastis; 1000 g Water; 20 g Chicken bouillon cubes or base; 10 g Parsley stem, tarragon, bay leaf

10000 years of feast. Snails have been used since prehistoric times. Remains of shells were found in the territory of modern Spain and the entire Mediterranean. Snails were gourmet fare in ancient Rome. In the middle age, escargots appeared on the table of nobles. Francis I and Henri II did elevate the dish to the royal rank. In 1814, during the dinner in honor of Alexander I, Talleyrand asked his chef Antonin Carème to think about an exceptional dish that will impress the Tsar. He came out then with a genius idea to create a recipe based on escargots stuffed with a parsley-garlic-butter compound. The success was immediate. The escargot dish as we know it today was born. The key to this dish lies in the herbed-butter compound that elevates the snails to a whole new level of deliciousness. Imagine savoring each bite of succulent escargot coated in a rich, licorice-garlic-infused-butter sauce, paired perfectly with a crispy baguette to soak up every last drop. The experience of indulging in this iconic French dish is truly one-of-a-kind. If you've never tried Escargots before, now is the perfect time to embark on a culinary adventure and discover the flavors of France.