FROZEN | STARTERS AND PRE-COOKED DISHES | Snails
❆ Bourgogne large snails x96 820g MAISON VALENTIN
225024
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.
Classic Burgundy snails revisited by Eric Robert, MOF , available with a traditional parsley butter or prepared using a new Thai-inspired recipe.
Founded over 50 years ago, the Maison Valentin is a family-run escargot business passed down from father to son. In collaboration with Eric Robert, MOF cuisine, the company is now offering two exclusive versions of escargots de Bourgogne (the Burgundy snail or Helix Pomatia), prepared with snails sourced from northern Italy, Hungary and Poland. Using his wealth of experience as an instructor at the Ecole Ferrandi culinary institute, Eric Robert has revisited the traditional recipe, employing a fine cooking stock (made with shallots, carrot, celery, lovage, red chillies, thyme, bay, and sage to aid digestion) finished with the finest-quality butter from Normandy or Charente-Poitou, with fresh French parsley and Spanish garlic. A subtly-flavoured original creation, the Thai-inspired version of the dish provides a delightful touch of delicate freshness, using chicken stock, dried shitake mushrooms, soy sauce (for salt flavour without extra sodium), red chilli, lime leaves, sesame seeds (aiding digestion), galangal, citrusy Thai coriander and brown miso to tenderise the meat. The dish is finished with a garlic, parsley and Thai coriander butter. The Maison Valentin uses no added glutamates and no powdered hazelnuts or almonds.See all products in this range
Location in store: Têtes de gondoles
a carton = 12 pieces
a piece = 820 g
a piece = 100 portions