The snail recipe of Eric Frechon

Escargots A La Tomate

It’s the “must eat” of the season at Lazare, the brasserie of Eric Frechon. “Snails in garlic are part of my first souvenirs upon discovering Parisian brasseries when I first arrived in Paris at the age of 20 years old.”. To be tested absolutely.

Preparation: 25 min
Cooking: 1 h 40
Refrigeration: 30 min
For 5 persons


Make sure the butter is at room temperature.

Wash the tomatoes, cut a cross on top, then dip them in a pot of boiling water. Leave them during 30 seconds, then remove and put them in salad bowl filled with cold water: you will easily be able to remove the skin. Cut the peeled tomatoes in half, empty the inside then dice up in cubes.

Peel the onion, cut up in thin slivers. Heat up a pan with a dash of olive oil, add the onion and allow it to melt slowly while stirring, without taking on colour. Then add the crushed tomato, the garlic cloves, the bouquet garni. Add coarse salt and allow to simmer for about 1 h30 environ on low flame.

Meanwhile, prepare the snail butter: wash, drain, leaf and chop finely the parsley; peel, remove the sprouts, and chop the garlic cloves; then in the top part of a double boiler, mix the butter with the garlic and the chopped parsley, the almond powder, the mustard; seasons with salt, pepper and nutmeg. Mix well, then divide the preparation on two sheets of cling-paper film; roll up each film in order to obtain small butter lumps that you will put in the icebox for 30 minutes so they harden: then you will just need to slice them in rounded shapes.

Preheat the oven to 180 °C (th. 6).

Place at the bottom of the snail dish cavities a little bit of crushed tomato, a snail and a lump of butter. Bake during 5 to 6 minutes. If necessary, place under the grill for 30 seconds. To be served warm.

Also discover the stewed rabbit with pumpkin and the stuffed calami by Dina Nikolaou.

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- 30 escargots cooked in broth (canned)

For the crushed tomato :

- 1kg of ripe tomatoes

- 1 big onion

- ½ garlic head

- 1 bouquet garni (thyme, laurel, parsley stems)

- 1 dash of olive oil

- coarse salt

For the snail butter :

- 250g of butter

- 3 garlic heads

- ¼ bunch of parsley

- ½ tablespoon of almond powder

- ½ tablespoon of strong Dijon mustard

- Nutmeg

- Fine salt, ground pepper

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