Stewof snails to tobaccoof herbs of the Luberon : Chef Edouard Loubet, Easy Recipes
 
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Stewof snails to tobaccoof herbs of the Luberon

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Restaurant: Le Moulin de Lourmarin

Chef: Edouard Loubet

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 0/ 5 - 0 votes
 

Stewof snails to tobaccoof herbs of the Luberon

Category:
Appetizer Recipes on Video
Servings:
10 People
Cooking recipe time in minutes:
120
Cooking recipe Search Tags:
 Stew of snails to tobacco of herbs of the Luberon Stew of snails snails to
Recommended wine with the dish:
Alsace riesling
Difficulty level:
Easy
Cooking Recipe Preparation time
4 h
Cooking Recipe Ingredients
• 60 snails Small gray • 1 boot of coriander expenses • 1 boot of mint cool • 1 boot of marjoram cool • 1 boot of parsley flat • 1 boot of dill grooves • 2 d??.ail heads white • 1 bouquet garnished • 1/4 liter of wine white • 1/4 liter of cooking juice d??.escargot • 80 g of poultry • powder 1/2 liter of milk half creamed • salt thin • sweetens semolina • 5 cl of vinegar • 50 g of butter 		How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
Use 60 gray small snails having fasted during 3 days. Wash them to clear water. Put to cook to slightly salty water during 1/2 hour. Cool, take then the snails out of their shell. Wash again and hand to cook in a court-bouillon during 3 hours. For sauce, start with peeling and to chop garlic. Wash, thin out and chop all herbs. Make heat butter in a pan, until it is frothy, add garlic chopped. Let sweat without coloration, add the herbs and let sweat again. Thaw to the white wine. Add the juice of cooking of the snails and milk. Season with the powder of poultry, salt, sugar, vinegar and the garnished bouquet. Carry to boiling point, cover, withdraw fire then and let infuse during 20 min.. Mix then filter sauce to thin Chinese. Rectify flavors and keep to the chau
Restaurant
Name:
Le Moulin de Lourmarin
Phone:
+33 4 90 68 06 69
Website:
www.moulindelourmarin.com
Address:
rue du temple
City:
Lourmarin
Country:
Fr
Overview:
"After learning from Marc Veyrat, Edouard Loubet, the youngest of all 2-star Michelin chefs in France, has opened his restaurant "Le Moulin de Lourmarin" in Lourmarin, preparing with all his imagination and according to the seasons. Frequently hiking in the magic mountains of Luberon to search for many different aromatic herbs, Edouard Loubet has the special gift to add colors to the tastes."
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