Garlic butter is the key to Chef Ludo's signature dish.
Bonjour, [FOREIGN], today we are going to bake escargot with good garlic butter. One of my favorite recipes. So, I have a snail tattoo on my hand. I am from Burgundy. That's the logo of my restaurant. This is me Well, this is me. It's pretty unique. It's funny. Escargot's pretty ugly but people like it. You know, you just don't eat escargot every day. It's something very special and people don't do too much escargot at home. It's so easy, so fast. So we're to put the butter in our mixer. [MUSIC] So if you dont have the mixer you can always do it by hand okay. Fresh garlic is always the key. Shallot, some people dont use shallot [INAUDIBLE]. We use a lot of shallot in Burgundy [MUSIC] I'll add seasoning, kosher salt, white pepper and nutmeg. White wine. So make sure the white wine is dry, okay? And now we add the parsley, okay? Chopped fresh parsley. So we see it's a lot [UNKNOWN] compound butter So as you can see [INAUDIBLE] the batter start to mix very well. [NOISE] Very good. So this is escargot shell. So you can buy their shell already clean, and also you can buy the escargot snail separately. Voila, it's an escargot. So escargot from Burgundy are very big. Everything in Burgundy is very big. We are very [INAUDIBLE] guys for that. And Burgundy. Size matter when you eat escargot. You don't want small escargot. You want the big escargot. So sometimes size really matter. So we take our butter. It's very, very soft, all right guys. It's very important the butter is soft, okay. It's not easy to fill Fill the shell with the escargot inside, okay? I cannot say shell snail. Shell, snail, shell, snail. Snail shell? Yeah, no, no, whatever. Practicing my English, sorry. Okay [FOREIGN] and you don't have a pastry bag you can use a spoon, okay? What is the secret of the butter what make [UNKNOWN] escargot better? What makes the [UNKNOWN] better? [SOUND] French butter. So [UNKNOWN] take a little dish, like this. And take some aluminum foil and just crush a little bit like this. [MUSIC] But it's very important when you bake escargot But those stay in the shell. So that's why I put aluminum foil like this. I can really press my shell onto the top of the aluminum foil and the shells stay straight, they dont move. I want to make sure they are straight. And when I was a kid, one time I. I eat, I clean six dozen of snail. Love it! Six dozen guys. Love it! Love it. I swear to God man I eat so many, man. I can do a competition with that, man. It's so easy to eat! Seriously guys! Take your snail, ok? First we put a little bit of butter inside. So we put the snail here we can do [UNKNOWN] .Push it voila make sure we see it a little bit and then now we put more butter. [MUSIC] Voila. So we put a little escargot butter first after escargot let the butter start to melt First, and after we sear and fry the escargot. If we do not put butter first, the escargot is not going to be the same texture. This one is big. So, make sure your shells are straight, even could you rewarm the butter to stay in the shell. When you cook your escargot you need to cook them very very fast, at the very very high temperature, for like five to six minutes. The butter is going to boil, we cook the garlic also. Actually fry it with the butter, you know you get more butter in the butter also When you fry, you get a lot of flavor. [MUSIC] Yeah, come on guys. Last time to adjust your snail. Voila, and wait. [MUSIC] The snail, I mean, it's not very good looking. It's not like a guy from [UNKNOWN] The snail are not very, they are very rubbery. So that's why you want to make sure to cook them enough. You know, when you fry them, to make them a little bit crispy. [MUSIC] They are not ready yet. But I'm going to show you the escargot, okay? That's exactly what we want. See, and the smell is so good. It's very good? See the escargot swimming in the butter? That's very important, okay? [MUSIC] The fork, escargot fork. And takes the snail like this, go inside. It's a big one this one, it is. [SOUND] Well, [MUSIC]. So here is lettuce garlic is cooked. Shallots are cooked. Escargot is crispy. So butter become a little bit like a brown butter. So a little bit of hazelnut flavor also. So that is right. Yeah and after you are just drink the. I don't know how many escargot I can eat in one minute, I'm sure I can do a lot. [MUSIC] Garlic, shallot Parsley, that's good. [MUSIC]