Snails with Herbs, Taste of Paris

Snail Mix

Ingredients

• Snails 1000 g
• Noilly Prat 250 g
• Chopped shallots 250 g
• Parsley 20 g
• Chives 20 g
• Spinach purée 150 g
• Salt 10 g
• Pepper 2 g

Preparation

• Sweat the shallots, then deglaze with the Noilly
• Add the snails.
• Remove the snail shells, then add all the chopped or finely chopped herbs
• Add the spinach greens.

Garlic Nougatine

Ingredients

• Ginger 5 g
• Garlic 1 head
• Whole milk (optional) 200 g
• Heavy cream 50 g
• Granulated sugar 30 g
• Butter 30 g
• Cornstarch 10 g
• Crushed white pepper 2 g

Preparation

• Blend the pepper.
• Peel the garlic, then chop it.
• Blanch the garlic twice in water, then once in milk.
• Chop the ginger and blanch it twice.
• Heat the cream, sugar, garlic, and ginger.
• Make a roux with the butter and cornstarch.
• Add the mixture to the roux.
• Let it cook.
• Add the pepper.
• Pour onto a baking sheet like nougatine.
• Let it set in the refrigerator.
• Bake at 150°C until lightly browned, then chop while cold.

Ginger Gel

Ingredients

• Ginger juice 300 g
• Water 400 g
• Lemon juice 300 g
• Salt 10 g
• Agar-agar 15 g
• Pectin 5 g

Preparation

• Bring everything to a boil together.
• Cool.
• Blend.
• Strain through a fine sieve.

Garlic Whip

Ingredients

• Garlic 300 g
• Heavy cream 400 g
• Milk 150 g
• Salt 9 g
• Xanthan gum 1 g

Preparation

• Blanch the garlic twice in water.
• Cook in the heavy cream and milk.
• Blend with the xanthan gum and strain through a fine-mesh sieve.

Shiso Leaves Purple Cream

Ingredients

• Cream 1000 g
• Sugar 10 g
• Pectin X58 20 g
• Salt 14 g
• Shiso Leaves Purple 1 100 g
• Shiso Leaves Purple 2 100 g
• Agar-agar 8 g
• Egg yolks 300 g

Preparation

• Infuse Shiso Leaves Purple 1 with the cream.
• Add the mixture of salt, sugar, agar-agar, and pectin
• Boil for 1 minute and 30 seconds.
• Cool.
• Add the egg yolks and Shiso Leaves Purple 2.
• Blend in a Thermomix at maximum power for 3 minutes.
• Let it set, then whip with an electric mixer like a whipped ganache.
• Transfer to a piping bag and set aside.

Finishing

Ingredients

• Bitter condiment 4 g
• Red onion pickles 2 g
• Koppert Cress herb mix 4 g - Salty Fingers, Vene Cress, Zorri Cress 
• Green oil 0.2 g

Recipe: Thibaut Spiwack - Anona Restaurant