ESCARGOTS PROVENÇAL WITH CREAMY SAUCE AND MUSHROOMS FLAMBÉED WITH PASTIS AND SERVED IN A BRIOCHE

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

escargots

💰Cheaper: mushrooms

Mushrooms provide a similar texture for a vegetarian option.

white wine

💰Cheaper: chicken broth

Chicken broth adds moisture and flavor without alcohol.

bread crumbs

🥗Healthier: ground almonds

💰Cheaper: crushed crackers

Ground almonds add crunch with fewer carbs.

Rinse the escargots thoroughly under cold water for 1 minute and drain them.

Cut the escargots in half safely using a sharp knife.

Marinate the escargots and mushrooms in Pinot Gris until covered.

Boil the escargots in white wine for 4 minutes, then drain, reserving the wine.

Chop garlic and shallots finely after peeling them.

Prepare fresh parsley by washing, draining, and chopping it finely for the persillade.

In a pan, add clarified butter and cook the shallots until translucent.

Add mushrooms to the pan and reduce until they lose their water content.

Season the mushrooms with salt and pepper, then add the reserved wine and chicken stock.

Add sugar to the sauce to reduce acidity.

Prepare the brioche by removing the top and hollowing out the middle to make room for the filling.

Add cream to the mushroom sauce and grate nutmeg for flavor.

Add the escargots and grate orange rind into the sauce.

Flambé the sauce with pastis, being cautious of the fan.

Finish the sauce with the persillade and crushed hazelnuts.

Fill the brioche with the escargots and sauce, replacing the top of the brioche.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens