Escargots à la Provençale
3 hours 20 minutes
We have been celebrating a lot here at Chez Nous Dinners of late! Over the past few weeks, we had our Catalan Dinner celebration, we celebrated Nico’s (my partner’s) 31st birthday with a Moroccan Feast, and the two of us threw ourselves a posh Michelin Star Inspired French Dinner for Valentine’s Day.
Nico gave me an amazing encyclopedia of French cookery for my birthday last year! He gave me Alain Ducasse’s Grand Livre de Cuisine, and it is amazing! However…everything is in French, so I have been slowly translating it. Over the past five months, I have translated quite a few recipes, and have finally found some that do not call for 300 grams of fresh truffle or an entire liver of foie gras. Let’s face it, Alain Ducasse’s budget for groceries must be enormous, which he can make up for with the average plate at one if his restaurants going for 150 euros!
We decided to look through the Grand Livre de Cuisine for some recipes that we can afford to make, and after some searching, we found them! I have had some escargot snails on reserve since my birthday and loved the idea of serving them for Valentine’s day. I was also somewhat traumatized by how hard it was to clean out escargot shells and was not looking forward to another episode of brushing little shells after using them. This recipe did not call for shells! Amazing!
This Escargots à la Provençale dish was one of the most amazing things I have ever eaten! It took some effort, and I made quite a few adjustments to Ducasse’s recipe to make it my own (and lets be honest, I couldn’t understand some of the complicated culinary words in French….), but the end result was stunning! I am so glad we chose this dish and worked with it and I am really proud to present my interpretation on Alain Ducasse’s amazing Escargots Provencale.
Give this recipe a try, I promise you will not regret it!
We served our Escargots as a starter and followed that up with a gorgeous Braised Rabbit with Porcini Mushrooms over Polenta and finished our meal with a delicious and easy Chocolate Mousse with Raspberry Coulis. Stay tuned this weekend for those two recipes!
If you are looking for a simple Escargot recipe (that takes 5 minutes instead of 4 hours), check out our Escargots in Garlic Butter recipe here.
I have also interpreted a couple of other Ducasse recipes in the past, both of which were also incredibly delicious! Try the Lobster Spaghetti with Fresh Truffles recipe or Monégasque Beef Braised Ravioli recipe here.
I love Alain Ducasse…please feel free to start a fundraiser to help me get to eat at one of his restaurants! Please and thank you!
- 24 snails, de-shelled
- 1 small carrot, small dice
- 1 very small or 1/2 medium onion, small diced
- 1 shallot, minced
- 1 bouquet garnis of parsley, thyme, and sage
- for the tomato confit:
- 10 tomatoes, peeled, quartered, and deseeded
- 4 tablespoons olive oil
- pinch of salt and pinch of sugar
- escargot butter:
- 6 tablespoons butter
- 1 small shallot, minced
- 4-6 cloves garlic, minced (to taste)
- handful of parsley, chopped
- to finish:
- a handful of sun-dried tomatoes, cut into slices + 6 very pretty slices for decoration
- 6 leaves of parsley, carefully fried for a few seconds in olive oil
- 2 slices of bread, cut to about 6 inch rounds to fit a Crème Brûlée ramekin. Brown the slices in some butter until crispy
- BLanch escargots in simmering water for about 5 minutes. Drain and place in a medium sized pot.
Add the wine, water, carrot, onion, shallot, and bouquet garnis. Add a teaspoon of salt.
Simmer for about 3 hours, adding more water as necessary.
Allow to cool completely before draining. I just let it sit in the broth overnight in the fridge.
- Preheat oven to 325°F.
Combine the peeled tomatoes, sugar, salt and olive oil in a medium sized Dutch oven.
Cook on the stove top until the liquids start to come out of the tomatoes, about 5-8 minutes.
Place in the oven, uncovered, for 2 hours to 2 hours 30 minutes until the tomatoes break down and a crust is formed. All of the liquid should have evaporated to make a fairly thick rough paste.
- Combine the escargot butter ingredients and grind together in a food processor.
- Preheat oven to 325°F.
When ready to plate, warm up the snails with a bit of butter.
Place all of the sundried tomatoes but the 6 for decoration at the bottom of your 4-6 inch wide ramekin.
Divide the Tomato confit between the two ramekins.
Add 9 snails to each ramekin and top with the escargot butter.
Place the toasted bread on top.
Place in the oven and bake for about 10 minutes until the bread is quite crispy and the dish is warmed through.
Decorate each dish with the remaining escargots, fried parsley leaves, and remaining sun dried tomatoes.