Raymond Blanc's Best Ever Garlic Snails Recipe
ฝัง
- เผยแพร่เมื่อ 10 เม.ย. 2016
- Celebrity chef Raymond Blanc and Clive Fretwell from Brasserie Blanc cook this great French classic: Snails Bourguignon. As Londoners conquer their fear of snails and become more adventurous eaters, this dish is an increasingly popular choice from the Brasserie Blanc menu. #flavouradventures
brasserieblanc.com/recipes-tips-videos/
Escargot are considered a delicacy
snails are a good source of tryptophan, an amino acid that helps the brain produce serotonin .
Awesome recipe to follow ,, Thank you , Have a nice day , Tom
I've tried a few other recipes and the addition of Pernod (Ricard) makes this one my favorite. Fantastic!!!!. To accompany this delicious dish I make the French baguettes by Richard Bertinet and buy the best Pinot Noir from Burgundy I can afford. What can I say.... I love French cuisine :).
ohhhh yes that's the best way to cook snails 👍👍👍👍👍
You really are serving Pommard with the escargots? How wonderfull, and what a great Appellation, I prefer the "les Epenots" from the Pommard community. Really delicious, wow, what a combination, 2 thumbs up!
No snails were harmed in the making of this video.
why do i feel like these guys secretly hate each other.
Possibly it all stems from the fact that Raymond keeps on cutting Clive before he can finish talking.
Hahaha i know what your mind
And because one is British and one French. lol
I know them both and they are close friends. But Raymond will always take the lead. Clive is used to it!!!! Two amazing chefs I have had the pleasure to cook with.
English and French thing then lolz... but I never found any such feeling lolz
another recipe : small round bread bones, snails (no sells), spinach, cook brevely the sonachs, drain them. Empty the small bread rolls, cutting the tops, saute the snails in a small quantity of shallots. use 1 ts. arrow root or thickenr. just to thinking Salt &Pepper a little. fill empty rolls spinach, then the snails with chopped finelly parley , a little bit of sauce, bake on the oven just to toast and warm the bread and inside mixture. Optional you can chopped a little bit of red peppers minced, cappers etc... can be added to the snalils. to give some color, cover the rolls with the top we cut. Serve warm, with flowers or micro greens.
fork was beautiful
Oh no?!?!?! I loved this but they didn’t show the final result! The tasting?!
#nomnomnom 👍🏻
does nobody just use garlic butter from the store or do we just have that in QUEBEC?
We cannot get garlic butter in every store here in USA as you get it in Quebec.
I haven't seen this chef in several years and evidently 50 lbs. I thought Escargot came in snail shells?
I doubt many people really cook home and have family dinner any more in the fast food era, unless they are passionate. Great recipe
are the snails alive when you kill them??
these are aquatic snail, they are very easy to keep alive but need to be boil a bit before you can remove them from their shell.
no they're aren't alive. actually they're asleep.
I'd say every organism is alive until it's killed.
nah fam they're dead and then they kill them. fucking dumbass
Most things are. Ddduuuhhh.
He put the top of bottle in his nose🤪
I do that all the time, except Tuesday's.
Hello, I am writing to inquire about your permission to use a short clip of your video.
This is JTBC , the Korean TV show which is broadcasted on JTBC (Korean TV channel).
With your permission, I'd like to use your video to introduce about Garlic Snails Recipe.
It will be broadcasted at 9PM on 10 June, 2024.
For further information, please contact us through an email.
......
If you smothered a rat turd in that much garlic butter and chased it with some wine it would taste good.
I’ll stick with shrimp or scallops.
Yeah, most of the folk I have known over the years are still on roots and berries so a snail would be a adventurous??
Nope. I tried them about 20 years ago
wrong wrong wrong
Sadly this video did not work for me, the soundtrack was an exercise in mumbling, the ingredients were not facing the camera so they could be identified at the start, the bottle of whatever? At 1:18 again had its' label facing away from the camera; so between the mumbling, and subtitling overlaying subtitling, these two excitingly capable chefs failed to get any part of their message across....... "exceptionally unprofessional" and obviously disappointing :(
Pretty sad when a supposed 'top chef' uses a garic press. What ever happened to knife skills and a little salt to enhance the flavour?