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Friday, July 15, 2011

Baked Burgandy Snails/Escargots - Easy French Cooking

Burgancy Snails 8

Escargots 1

Burgandy Snails 6

Burgandy Snails 3

My favourite French Restuarant in Singapore is the Au Petit Salut which was helmed by Chef Patrick Heuberger (who has since left Au Petit Salut to start the very successful, Le Bistrot du Sommelier).  I started going there some 10 years ago and had always found myself returning to it when I was at a loss of where to go when I have guests or gathering with friends. The original Au Petit Salut was a cosy friendly brasserie serving delicious bistro style French food at a very affordable price - especially for their set lunch menu. Its success led to the opening of its second restaurant with a finer dining atmosphere. For the longest time, my order would be a clockwork regularity of : Burgandy Snails, Braised Beef Cheeks and Profiteroles. I tried to be adventurous with other dishes but invariably, at least one of the above three dishes would find its way to my dining table.

I have always been a great champion for its Burgandy Snails. I take delight in convincing first time visitors to the restaurant into trying this very French starter. Most guests would require a little prodding as they hesitate over the thought of eating these slimy slugs. However, once they have dug in, they would start to ask for extra servings of baguette to mop up the delicious parsley butter.

I attended Chef Patrick's class quite a while back where he taught this dish. His recipe is quite different from the normal Baked Burgandy Snail recipes which I have come across on the internet.  I won't be publishing his recipe here but I will only say that his Garlic Parsley Butter is much more complex. He incorporates tomatoes, bread and even parma ham. So flavour is amazing and it has more body than a simpler herbed butter.

I suspect that this may not be the same recipe as is served at the restuarant. This one feels a little more rustic.

My photographs do not do credit to the dish but after mopping up the last bit of parsley garlic butter with the 6th slice of baguette, my tummy felt warm and fuzzy... I will sleep well tonight.

Burgancy Snails 5(250)
For those who are interested to make this at home, this would be a good reference to start with.


shaz said...

Looks fantastic as all your dishes do. :)

WendyinKK said...

I'm hungry now.
I wish to have some bauguette too.
Too bad, I'm just having cream crackers.
You ate the whole bunch of snails in your picture? I love snails of all sorts, especially if they need effort to prod them out. Love getting my hands dirty for snails

Shirley @ Kokken69 said...

@Wendy, Not the whole bunch lah! About 10 pieces I ate :) Still have alot of snails... will make something else with them.

Anonymous said...

I love escargots. I also adore the East M'sian version known as tung fung lor. Available only in East M'sia. Have it steamed and you eat it by dipping them in chilli sauce..yummy.

Zurin said...

I ate snails once at a French restaurant in Taiwan as a guest to the party, not being told that it was snails BUT I did silently guess it was snails (it was a French restaurant after all). I finished the dish cos it was delicious but had a tummy ache soon after. But it was delicious :)

Love the first photo especially. beautiful colours .

Gerry @Foodness Gracious said...

Too funny, I just posted an escargot blog last night also. Your dish looks wonderful and I just couldn't find the pan for baking them seperately in the little molds so I had to go with a cast iron skillet.
Great job and I know exactly what you mean by mopping up that sauce!

La Table De Nana said...

We love escargots.. It's been a while..Thanks for the heads up..

pickyin @ LifeIsGreat said...

Always a fan of escargots (we order it whenever we eat French) but never thought of cooking them at home. For that matter I've not really done any French cooking yet... so little time and so many things to make!

daphne said...

how generous of you to share the tips! I'm actually a fan of escargots although i cant take too much better now so it makes me feel slightly sick. I was introduced by a friend and I am hooked- I love how the chef used parma ham and tomatoes, acidic and salty flavours!

Edith said...

Shirley, I love escargots too but my first encounter was in Tavern a little eatery along River Valley. Now you got me wondering whether I need to find an excuse to dine at Salut again. My last was many birthdays ago, wonder whether it has change much.

Jeannie said...

I love these snails, ate them before in a chinese restaurant no less lol! cook in a thick cheesy sauce, very delicious!

Joanne said...

I've never had snails, actually, but yours look quite enticing!

Anh said...

That looks lovely Shirley! I am a big fan of anything escargots.

thecoffeesnob said...

Au Petit Salut is my favourite French restaurant in Singapore too; my old faithfuls are the escargots, foie gras and duck confit. So bad yet so good, I know :)

Where did you get escargots though- I don't believe I've ever seen them selling here.

Shirley @ Kokken69 said...

Laurel : You can get this at Toque at Totts. Also available from Shermay's.

lena said...

hey, what do you mean your photographs do not do credit? c'mon, it's already very good to me especially the ones on baguettes! Hardly see them selling over here anywhere!!

OkiHwn said...

Those snails look fantastic! I have them anytime I can.

Food For Tots said...

Though I haven't tried escargots before, I am sure that I will fall in love with them just like you. Looks so delicious!!

Xiaolu @ 6 Bittersweets said...

I've only had escargot prepared in a Chinese style with spicy oil (sigh so good!) but this looks and sounds amazing. Thanks for introducing me to an interesting new dish.

tigerfish said...

I have just tried escargots once or twice till now. I did not even know where to buy escargots in Singapore! Only in specialty shops, I guess.

Sonia ~ Nasi Lemak Lover said...

this look super good, wish i can have some right now! YUM YUM!

mycookinghut said...

I haven't had this for a long time! You have reminded me to eat this when I am in France next! ;)

Anonymous said...

Can the herbed butter be kept in the fridge?
I already reduced the quantiy but still ended
up with leftovers.




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