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.
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Snails & Morteau sausage nems
Simon Brenet, chef at Momentum in the heart of Besançon's Citadelle, revisits the nem with Comtois snails and Morteau sausage.
This recipe from Simon Brenet, chef at Momentum restaurant in Besançon, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 6
- Preparation time: 55 min
- Rest : 12 h
- Cooking time: 25 min
Ingredients for Simon Brenet 's snail egg rolls
For the vegetable pickles
- 1 fennel bulb
- 2 carrots
- 1 red onion
- 15 cl rice vinegar
- 80 g brown sugar
- 1 teaspoon salt
- coriander seeds
- Peppercorns
For the garlic butter
- 150 g semi-salted butter
- ½ shallot, chopped
- 1 clove garlic, minced
- 1 bunch parsley, chopped
- 2 g Tellicherry pepper
For the comté cream
- 100 g cream 35% fat
- 100 g milk
- 75 g Comté cheese
- 2 pinches salt
- 3 turns of pepper mill
For the egg rolls
- 6 rice cakes
- 4 dozen snails
- 180 g cooked Morteau sausage
- 5 shallots, thinly sliced
- 150 g carrots, finely diced
- 1 teaspoon salt
- 5 turns of pepper mill
- 1 bay leaf
- 3 cl Grand Pontarlier "L'Original" Distillerie Marguet-Champreux
Steps for Simon Brenet 's snail egg rolls
- Prepare the vegetable pickles (the day before): mix the vinegar, sugar, salt and spices with 25 cl water and bring to the boil. Pour the liquid over the pre-cut vegetables. Set aside.
- Prepare the garlic butter: mix all the trimmed ingredients with the softened semi-salted butter. Set aside in a cool place.
- For the comté cream: mix milk, cream, salt and pepper and bring to the boil. Pour over the grated Comté cheese and stir until smooth. Set aside in a cool place.
- Prepare the egg rolls: sweat the shallots in olive oil with the bay leaf without browning, adding salt at the beginning of cooking, then add the carrots. Cook the carrots al dente.
- Cut the Morteau sausage into small cubes. Melt the garlic butter, then add the snails. Brown well and flambé with Pontarlier wine.
- Make the filling by mixing the vegetables, snails and sausage. Assemble the egg rolls by slightly soaking the rice cakes.
- Fry the nems in 2 cm of oil on each side for 2 minutes. Serve and enjoy.
For furtherinformation, contact
- Momentum, 99 rue des Fusillés de la Résistance, 25000 Besançon
- 11.5/20 in the Livre des 109
- Read Gault&Millau's review of Momentum
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