Snails bourguignon

If it's good enough for France..

Bonjour, readers. This is about the time of year when, awaiting the actual coming of spring, we need exciting things to tempt our palate and our dinner party guests (we are trying to get back into the habit of socialising *sulks*). So we need garlic. And Pernod. And SNAILS. Which is why we love the fact that Raymond Blanc’s Brasserie Blanc chain has such a thing as snails bourguignon on the menu, the recipe for which is below. The dish is even outselling its classic goat’s cheese salad. Could this be the point where Britain finally gets snails? Don’t worry, you don’t have to forage in the garden for the slippery little suckers* – you can buy them here. Bon appétit!

*Pretty Woman refrence


For the garlic & herb butter:
150g unsalted butter
40g shallots, peeled & finely chopped
20g garlic, peeled & finely chopped
40g flat-leaf parsley, finely chopped
A teaspoon of Pernod (ideally Ricard), boiled for 10 seconds
A pinch of salt
A pinch of white pepper, finely ground

For the snail marinade:

A tin of good-quality snails (allow six snails per person)
2g garlic, peeled & finely chopped
3g flat-leaf parsley, finely chopped
A pinch of salt
A pinch of white pepper, finely ground
A teaspoon of extra-virgin olive oil


1. Start by mixing all of the garlic-and-herb butter ingredients together and then place in a piping bag. Refrigerate or freeze until needed.

2. Then mix together the ingredients for the snail marinade.

3. Use the mixture to marinade the snails for at least six hours, stirring at regular intervals.

4. To cook, preheat the oven to 220°C. Place one snail in each hollow of the snail plate, cover with herb butter and bake for eight minutes. Serve immediately, piping hot.