Ingredients for the garlic oil

  • 1 l olive oil
  • 1 head of smoked garlic
  • 10 sprigs of thyme
  • 2 sprigs of rosemary

To prepare the garlic oil

Allow all the ingredients to steep for a day at 60 °C.

Ingredients for the parsley cream

  • 1 kg spinach
  • 500 g parsley

To prepare the parsley cream

Blanch the spinach and parsley in generously salted water and then plunge into iced water. Squeeze the water out thoroughly and then mix in a Pacojet container several times.

Ingredients for the crème fraîche quenelles

  • 250 g crème fraîche
  • 1 clove of garlic
  • Zest of half a lemon
  • Salt
  • Pepper

To prepare the crème fraîche quenelles

Combine all of the ingredients and allow to rest for 1 day. Season with salt and pepper to taste.

Ingredients for the escargots

  • 28 edible snails
  • 50 g panko breadcrumbs
  • Vodka
  • 50 g tempura flour

To prepare the escargots

Clean all of the snails and marinate 12 of them in the garlic oil for a day. Remove the snails from the oil and dab away any remaining oil. Cover the remaining 16 snails in tempura flour. Create a batter by combining the tempura flour and vodka. Dip the snails in the batter and then cover them in panko. Fry the snails at 165 °C.

To serve

To serve, place the parsley cream in the middle of the plate and add a crème fraîche quenelle on top. On the left of the plate, arrange four fried snails and three oil-marinated snails alternately. Garnish as desired with herbs.