Name: Bistro St-Malos Escargots Gratinés Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 24 pieces escargots (cooked and cleaned); 100 grams unsalted butter; 4 pieces garlic cloves (minced); 2 tablespoons fresh parsley (chopped); 1 teaspoon sea salt; 1 teaspoon black pepper (freshly ground); 50 grams bread crumbs; 30 grams grated Parmesan cheese

FRENCH ONION

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Indulge in our Escargots Gratinés, where tender snails are delicately prepared and bathed in a rich garlic herb butter, then topped with a golden, crispy layer of toasted breadcrumbs. Each bite offers a delightful combination of earthy flavors and buttery goodness, making this classic French delicacy a must-try for both adventurous eaters and connoisseurs alike.

In a bowl, mix the unsalted butter, minced garlic, chopped parsley, sea salt, and black pepper until well combined.

Preparing the Garlic Butter

Place a small amount of the garlic butter mixture into each escargot shell. Then, add one escargot to each shell and top it with more garlic butter.

Stuffing the Escargots

Sprinkle a mixture of bread crumbs and grated Parmesan cheese over each stuffed escargot.

Topping with Breadcrumbs

Preheat your oven to 200°C (392°F). Arrange the escargots in a baking dish and bake for about 10-12 minutes, or until the tops are golden and bubbling.

Baking

Remove from the oven and serve immediately, garnished with additional chopped parsley if desired.

Serving

escargots (cooked and cleaned)

unsalted butter

garlic cloves (minced)

fresh parsley (chopped)

sea salt

black pepper (freshly ground)

bread crumbs

grated Parmesan cheese

Escargots gratinés

Tous les jeudis, on vous amène au 7e ciel avec le choix de 4 plats accompagnés d’un verre de vin ou une bière.

Jeudi-cieux!

Indulge in our exquisite Foie Gras Torchon, a sumptuous delicacy that melts in your mouth, elegantly paired with sweet pain perdu and a luscious Sultana grape confit infused with rich Porto. This luxurious dish offers a perfect harmony of flavors and textures, making it a true gastronomic experience for discerning palates.

Foie gras torchon, pain perdu confiture raisin Sultana au Porto

Purée et légumes sauce crémeuse aux champignons.

Ris de veau forestier

Warm your soul with our Potage du Jour, a delightful blend of seasonal vegetables, rich herbs, and creamy goodness. Each bowl is crafted with care, offering a comforting embrace of flavors that changes daily to highlight the freshest ingredients. Perfectly garnished and served with artisanal bread, it’s a cozy, nourishing experience you won’t want to miss.

Potage du jour

Indulge in our Carbonara de Phil, a rich and creamy pasta dish that elevates traditional carbonara to new heights. Featuring al dente spaghetti, perfectly cooked pancetta, and a luscious sauce made from farm-fresh eggs and aged Pecorino Romano, each bite is a symphony of flavors. Finished with a sprinkle of cracked black pepper, this dish promises a delightful experience that will transport your taste buds straight to Italy.

Carbonara de Phil

Indulge in our classic Soupe à l’oignon, a warm and comforting French onion soup featuring caramelized onions slowly simmered to perfection in a rich, savory broth. Topped with a golden layer of melted Gruyère cheese and served with a slice of crusty baguette, this dish offers a delightful blend of deep flavors and satisfying textures that will transport your taste buds to a Parisian café.

Soupe à l’oignon

Make Escargots Gratinés Recipe in just 30m. Indulge in our Escargots Gratinés, where tender snails are delicately prepared and bathed in a rich garlic herb butter, then topped with a golden, crispy layer of toasted breadcrumbs. Each bite offers a delightful combination of earthy flavors and buttery goodness, making this classic French delicacy a must-try for both adventurous eaters and connoisseurs alike.

Escargots Gratinés Recipe

Ingredients

Escargots and Garlic Butter

Method

Preparation and Baking

Preparing the Garlic Butter

Stuffing the Escargots

Baking

Serving

More from Bistro St-Malo