Helix Escargots – 1.5 dozen of extra-large

Puff Pastry – ½ sheet

Free Range Egg – 1 

Chestnuts – 6 whole pieces (40 grams)

Apéritif à la Châtaigne – 4 tablespoons

Shallots – 1 medium size

Parsley – a few sprigs

Unsalted Butter – 60 grams

Sea Salt – ¼ teaspoon

Escargots – Escargots are edible land snails, consumed since pre-historic times before becoming an epicurean hors d'oeuvre in France.  Escargots are also eaten in other European and Francophone countries.  The two main varieties of the edible land snails, native to Europe, include Helix Pomatia and Helix Aspersa.  Escargots de Bourgogne, the land snails cultivated in the Burgundy region of France, are classically cooked in their shells with an herb-infused butter.  Snail tongs are used to hold the shell and two-pronged forks are used to remove the snails.  Escargots, a nutritious food containing lean protein, have a tender texture and a woody flavor.  For our recipe, we select extra-large Helix Escargots from Burgundy by Saveurs de la Terre.  We use a Puff Pastry dough, 100% vegan made with palm oil, produced by Aussie Bakery.  The Apéritif à la Châtaigne is a delicious chestnuts-based aperitif, made by Domaine Orsini located in the Balagne region of Corsica in France.  We use whole organic chestnuts that are already cooked and peeled.  We bake the escargots with the chestnuts and a shallot-infused butter, topped with the puff pastry.  Our Escargots in Pastry is a harmony of flavors, textures and aromas.