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
Reheating Method (please refer to video: https://youtu.be/R-VxbV7FFmY
In oven and grill
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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.
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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.
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Bake for 10 minutes
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Remove from oven and serve
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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.
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*Photos are for illustration only. Garnishes, decoration, tableware are not included
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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