Burgundy snails and frozen parsley butter

❆ Bourgogne large snails x96 820g MAISON VALENTIN

Chef's advice: take your snails out the day before (at least 4 hours in advance) so that they are thawed through and all you have to do is reheat them. Reheating without defrosting may brown and liquefy the butter. Put in the oven preheated to 180°C and cook for 8 to 10 minutes. Take them out as soon as the butter begins to simmer.

❆ Large burgundy recipe french snails x48 440g ESCARGOTS DU PRÉ D'AUGE

❆ Bourgogne medium snails x96 600g MAISON VALENTIN

❆ Parsley butter roll 250g BOURGOGNE ESCARGOTS

This parsley butter is ideal for preparing your snail stuffings. It is made with 80% pasteurized butter (from Franche Comté), parsley, garlic, shallot, salt and pepper.

❆ Large Burgundy snails meat to cook 1kg JACOT BILLEY

❆ Very large Burgundy snails x48 765g JACOT BILLEY

❆ Parsley butter pouch 500g JACOT BILLEY

This parsley butter is ideal for preparing your snail stuffings. It is made with 80% pasteurized butter (from Franche Comté), parsley, garlic, shallot, salt and pepper.