I always used to equate escargots with fancy meals at french restaurants. Even when dining at a bistro, escargots were just not common fare. The last time we had this dish was actually at Les Halles 4-5 years ago, probably long after Anthony Bourdain had left as head chef. It may surprise many of you that making escargots at home couldn't be easier and it makes a wickedly elegant starter. We had some escargots for Christmas Eve dinner and it was a hit! You will need a couple of dozen of the escargot shells, and a tin (yes a CAN of snail meats). Open up the can, take a nice meaty snail meat and stuff it into the shells...



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