Escargot, also known as a cooked land snail, became a French delicacy over two centuries ago. They’re high in protein and low in fat, until they’re drenched in tons of butter and garlic, of course. If you haven’t tried them, its OK. We’ve found the perfect place to start your snail journey.
Hot and tender, garlicky and delicious.
Didier Martin, Escargot Bistro: "Escargot is very popular in France, and we wanted to share this kind of recipes to Fort Lauderdale and Oakland Park."
Escargot Bistro in Oakland Park prides itself on authentic French fare, including a variety of escargot dishes. And these guys are the experts.
Didier Martin: "If you make them marinated well, they should be very tender. If it’s not well marinated, it can be chewy, and it’s not as great as it’s supposed to be."
See? told ya.
Didier Martin: "Most of the people know the traditional escargot recipe, but there are some other options that you can do with escargot."
Now, the traditional escargot — with garlic, butter and parsley — is already fab enough.
Didier Martin: "When you dip the bread in it, this is the best way to get all the flavor and to enjoy it."
But how about putting them into a crepe?
Didier Martin: "Because the crepes are very popular as well, as savory crepes, and my wife wanted to make savory crepes with escargot as well.
Chef Jacques Bagot: "Crepe escargot is the new innovation. I make the fresh spinach."
Chef Jacques Bagot adds grilled mushrooms, Béchamel sauce and fresh tarragon.
Didier Martin: "We decided to make a Mille Feuille of escargot."
Usually used for dessert, Chef Jacques bakes these puff pastries fresh every day, and puts together an escargot sandwich. Well, sort of.
Didier Martin: "We decided to put escargot inside with mushrooms, and to have this appetizer, fluffy, and matching with this puff pastry."
They also serve up a mean escargot quiche with fresh greens. And, when in a French bistro, do as the French do and pair your snails with some good wine.
Didier Martin: "Some red wines would be the best option, with some body, like a Côtes du Rhône, also a Malbec."
If you’ve never had escargot, chances are you’ll fall in love.
Didier Martin: "Try it and you will see if you like it or you don’t like it, but 90 percent of the time people love it."
FOR MORE INFO:
Escargot Bistro
1506 E. Commercial Blvd.
Oakland Park, FL 33334
(754) 206-4116
www.escargotbistro.com