Chef’s recipe - L’Auberge La Bouzaize (21)

RECIPE :
SNAIL PAN WITH MUSTARD SEED FROM FALLOT

  • Sweat two onions and 100 grams of bacon, add 4 dozen snails
  • Add 2dl of white wine to boil and flambé.
  • Add 2 tablespoons of old-fashioned mustard from Fallot and ½ liter of liquid cream
  • Add 100g sliced Paris mushrooms (preferably fresh) salted and peppered
  • Simmer for ½ hour. Meanwhile, cut the gingerbread cubes and brown them in a pan and drain them on absorbent paper. Heat the pans, then put the preparation
In the saucepans and place the cubes of gingerbread on top.
  • Serve hot, bon appétit.

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