Escargots de Bourgogne

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Poêlés au vin jaune
Crème d’oseille
Truite fumée des Planches
Cressins au Comté fruité


Serves 8 people

For the snails :

  • 64 snails (8 per person)
  • 80g butter
  • 1 bunch of flat leaved parsley
  • 100ml Vin Jaune
  • 8 slices of smoked trout
  • 2 bunches of sorrel
  • 1 litre cream
  • 200ml chicken stock

For the Comté sticks :

  • 48 sticks of Comté, each of about 25g (6 per person)
  • 200g breadcrumbs
  • 100g flour
  • 1 egg


     
  1. Coat the sticks of Comté with the egg, breadcrumbs and flour mix. Keep cool.
     
  2. Brown the sorrel in butter. Add the cream and the stock, season, let it reduce, blend and reserve. Slice the trout into juliennes and reserve. Fry the snails in butter, adding the parsley and Vin Jaune.
     
  3. Cook the Comté sticks in a non-stick frying pan and serve on a plate with the snails, smoked trout and sorrel sauce.

Samuel RICHARDET
Chef at the Restaurant Le Grapiot (Pupillin)