French Classic - Escargots. Ready to bake escargot dish. One of the kind creations! Escargots wrapped with garlic & parsley butter ball. A very tasteful delicatessen from France. A specialty from the Burgundy region. (No provision of escargot shells)
Alternative reheating method is to add homemade tomato and onion sauce as a based. It brings out a perfect combination of garlic and tangy tomato sauce palate (tomato sauce sells separately in a sauce pouch)
Delivery Frozen / Packaging: Deliver cooked in sous vide (vacuum) pouch, pasteurised & frozen
Weight: 6 pieces (without tomato sauce with onion, recommend to purchase separate tomato sauce to go along with the Escargots)
Serving: 1 person
Ingredients: Snail - Escargots -helix lucorum (UE/Turquie), garlic, parsley, butter, olive oil, breadcrumbs, flour, milk, salt & pepper, seasoning
In oven and grill
Set the oven or grill temperature at 180°c and bake escargot in escargot oven proof dish for 10 minutes. Remove from oven and serve.
Alternative option with tomato sauce (sells separately), best defrost the tomato sauce, and pour into oven proof dish, place individual piece of escargot onto tomato sauce bed.
Bake for 10 minutes
Remove from oven and serve
Be aware of hot oil/butter
Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.
*Photos are for illustration only. Garnishes, decoration, tableware are not included
Gourmet shop online provides French traditional cuisine (fine dining, brasserie, bistro and cafe style) prepared by Chef Julien from Le Saint Julien Restaurant Singapore. Collection of Ready To Eat & Ready Meal and his latest brand for home cooking DE CHEF JULIEN to enjoy at home, office, BBQ and yachting. Chef / Chevalier Julien Bompard is a French native awarded chef with 35 years of experience with Michelin star chefs, luxury 5 stars hotels, private restaurants, catering and food retail experiences. You can follow him on youtube or instagram: @Chefjulienbompard