Burgundy's Escargot and Mushroom fricassee with Garlic Flan

  • Burgundy's Escargot

    Burgundy's Escargot

  • Burgundy's Escargot

    Burgundy's Escargot


    for 6 guests:

    48 escargots

    300 gr of Cremini Mushrooms

    50gr of Italian Parsley

    150 gr of butter

    2 peeled shallots
    Salt & Pepper

    For the garlic flan you'll need:

    150 g of peeled garlic cloves

    2 dl of heavy cream

    2 dl of milk

    1 egg + 1 yolk

    Salt & Pepper

    Preparation of garlic flan :
    Boil the cloves of peeled garlic 10 minutes in water and drain.

    Pour the milk into a saucepan, bring to a boil and add the garlic cloves and cook for 20 minutes. 

    Pass the milk through a sieve; add the yolk and whole egg, cream, and season it.

    Mix and pour into small molds.

    Bake in preheated oven at 220 - 230 ° F for about 40 minutes.

    Clean and slice the mushrooms, peel and wash the parsley and shallots.In the food processor, place parsley and butter then mix together for a smooth consistency.

    Sautée the mushrooms in a nonstick frying pan with 1 tea spoon of olive oil until almost dry.

    Add the escargots and season them.

    At the last minute we will add the parsley butter, then unmold the flan in a soup plate and display the fricassee around to complete your dish!

Things to see

  • The stunning natural landscapes of Provence

    © Atout France/François−Xavier Prévot

    The sound of cicadas, typical santons, traditional markets, the scent of lavender and numerous hilltop villages – welcome to the stunning region of Provence just a stone’s throw from the beaches of the Mediterranean.