Burgundy snails Meurette style

What could be more local than Burgundy snails for a Burgundian restaurant? Chef François Pelletier's cuisine at Saint-Loup is both traditional in its basics and modern in its dressings and techniques.

This recipe from François Pelletier, chef at Le Saint-Loup restaurant in Saint-Loup-de-Varennes, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 6

Preparation time: 20 min

Cooking time: 20 min

Ingredientsfor François Pelletier 's meurette-style snails

30 Burgundy snails cooked in court-bouillon

For the meurette sauce

250 g smoked pork belly

3 cloves garlic

2 sprigs thyme

1 l red wine

10 g soft butter

30 g tomato paste

1 l veal juice

For the garnish

18 spring onions

18 button mushrooms

A few leaves of flat-leaf parsley

Fine salt and pepper

Steps for François Pelletier 's meurette-style snails

Meurette sauce:

- Cut the bacon into small strips. peel the onions, then remove the stems and wash the mushrooms. Melt the butter in a casserole dish and add the lardons. Allow to brown, then add the spring onions to caramelize. Add the mushrooms, garlic and thyme, and cook for 10 min , stirring occasionally.

- Pour the wine into a sautoir, bring to the boil and flambé. Reduce by a third, then add the veal jus and reduce again by a third over very low heat. Pass the sauce through a sieve, then whisk in the butter.

- Add the garnish to the sauce.

Finishing and serving: Add the snails to the sauce and leave to heat for a few moments. Arrange the snails in a warmed soup plate, with the garnish on top. Top with sauce. Garnish with flat-leaf parsley. Add a few bread croutons for a crunchy finish.

Has this recipe inspired you to discover François Pelletier's cuisine ? Read the Gault&Millau review of Le Saint-Loup.

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