1. feuilleté d'escargots et métisse Picvert
    Snails in puff pastry with red frill mustard shoots

    Prehea your oven to 180°C.

    Fry the shallots lightly in butter, they should not go brown.

    Add the snails and leave to raost for 2 minutes. Add salt and pepper to taste.

    Add the cream and reduce for 3 to 4 minutes.

    Fill your pastry cases with this preparation.

    Cook in oven for 10 minutes.

    Rinse the mustard shoots in clear water.

    Place your vol au vent on a plate.

    Top with 50 g of red frill mustard and a drizzle of olive oil. Add salt and pepper to taste.


    Recipe created by Chateau de Rilly's Chef Lanotte.

    "Festive Special" Starter
    For 4 persons
    Preparation :
    20 min
    10 min at 180°C
    • 4 puff pastry vol au vent cases (in shops or from your baker)
    • 20 g butter
    • 20 g choped shallots
    • 15 cl single cream
    • 12 tinned snails in brine
    • 200 g mustard shoots
    Our Tip
    « There are a number of possible variations for this recipe... youcan replace the snails by chicken quenelles, scallops, mushrooms... »