St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Snails, spinach purée & garlic coulis
A quick tour of the garden with Cueillette chef Armand Demouy gives us the keys to a simple dish of snails, followed by spinach and a garlic coulis.
Serves 6.
Preparation time: 30 min
Cooking time: 2 h
- 4 dozen snails
- 1.6 kg fresh spinach
- 4 heads garlic
- 1 loaf bread
- 30 cl chicken stock
- 250 g butter
- 50 cl cream
- salt and pepper
1 - Prepare the spinach pur&e acute;e: wash and drain the spinach. Cook 1.2 kg in a saucepan with butter and salt. Add the chicken stock and reduce gently. Blend with 50 g butter. Reserve 400 g of spinach for pan-frying at the last minute, with butter, salt and pepper.
2 - Prepare the garlic coulis: peel and degerm the garlic (keep one clove for cooking the snails). It is advisable to blanch it 5 times afterwards. Drain and cook in a saucepan with the cream, salt and pepper. Bring to the boil, then leave to infuse for 1 h on a low heat. Blend the mixture.
3 - Prepare the croutons: cut 1 cm x 1 cm croutons from the sliced bread. Brown them in a frying pan with butter. Stir to brown all sides. Set aside.
4 - Prepare the snails: fry in a pan with foaming butter and add a chopped garlic clove.
5 - Presentation: place the spinach purée in the bottom of a soup plate. Place the 8 snails on top and dot with garlic coulis. Arrange the croutons nicely between the garlic and snails, and add the pan-fried spinach shoots on top.
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