Strictly Fine Dining
Tuesday, 30 December 2008
Escargot
This is a fricasse of Wild Burgandy snails with globe artichoke, chestnuts, shallot and garlic. In the beggars purse is a snail sitting atop a sliver of confit potato and topped with beurre d'escargot. Garnish is a red wine air and crisp parsley.
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This is a fricasse of Wild Burgandy snails with globe artichoke, chestnuts, shallot and garlic. In the beggars purse is a snail sitting atop a sliver of confit potato and topped with beurre d'escargot. Garnish is a red wine air and crisp parsley.
No comments:
Post a Comment