Escargot – Easy simple and delish!

Everyone that likes Escargot has usually either had it on a cruise, or at a nice restaurant!

What if I tell you, you can make these at home in just a few easy steps, its simple and of course finger-licking delicious 🙂

For this you are going to need (makes 2 servings):


  • 1 can of snails (with no shell) – I used Maitre Jacques escargot, there are 12 snails in a can
  • 1 stick of butter (1/2 cup) – softened
  • 1/4 cup of finely chopped cilantro or parsley (use your favourite), I am a cilantro lover ❤
  • 4 cloves of garlic finely chopped
  • 1/4 teaspoon of salt and 1/4 teaspoon of black pepper
  • a splash of brandy
  • 2 tbsp grated onion
  • Parmesan cheese
  • Puff Pastry and or french baguette

Preheat oven to 350 Deg F

So lets start by making the best part which is the herb garlic butter! Whip up the butter a bit and then add the cilantro, garlic, onion, salt, pepper and brandy and mix well. Then place in the fridge for a little bit so that it starts to solidify again.

Herb Butter

Now its time to put this together, open the can of snails, drain them out and put them to the side.

Dishes and snails

Grab your escargot dishes (easily available on Amazon) or if you don’t have any use a mini cupcake baking tray or if worst comes to worst use a small shallow oven proof dish.

more snails with butter

Remove the herb garlic butter from the fridge, and place half a teaspoon of the butter at the bottom of each dimple, then place a snail and top it up with a full teaspoon of the same.

Puff pastry

Remove the puff pastry from the package, you will just need 1 sheet, and with a shot glass, cut out 12 perfect circles (1 for each snail of course)

Place the escargot dishes on a baking sheet and place the puff pastry circles on the same baking sheet. You could bake them straight on the snails but they tend to fall off while they are puffing up, so its easier to bake them separately and then just gently place them on top with you are ready to serve them 🙂

parmesan cheese

Generously, sprinkle grated parmesan cheese on the snails before placing them in the over and bake for aprox 20 minutes. Remove the puff pastry from the sheet and then broil the snails till they get a nice colour for about 5 minutes

Carefully remove from oven, the dishes will be piping hot!

final result

Gently place the puff pastry on each and serve with extra sliced french baguette if needed as you will for sure want to scoop up all that delicious herb garlic butter !!!!!

Now its time to pour a glass of wine, sit back and enjoy!





Pornichet….. French Culinary Heaven

There are some things in life that cannot be replaced with anything, one of them being a home cooked meal! But there comes a time, when one can be stuck in a hotel for a couple of weeks with no home cooked meal in sight!


Well if that time ever comes along, I hope you are stuck in the same fabulous little French town where I was, because if you do, you are in for a surprise 🙂

Pornichet……have you ever heard of this place? Well neither had I until I got the address of the location of my hotel stay for my 2 week business trip. This little town is on the West Coast of France, bang on the Atlantic Ocean and is located about an hour away from Nantes, 20 minutes from St. Nazaire and 10 minutes from La Baule.

Upon arrival my first meal consisted of a last minute dinner of Fish and Chips ( and I really mean last minute as it was Easter Sunday, everything was closed and I was the last order of the night). Fish was great, Chips were more like french fries but once I drowned them in Malt Vinegar they were just right! But lets move onto the the “French Cuisine”!


After that experience it was all uphill! Lets start by smelling the freshly baked bread in the morning, OMG, it was total punishment, I tried I tried to stay away from it but what can I say, my will power was not doing too good. Totally hooked on the Pornichet Boulangeries. Met one of the great bread bakers, young kid, could have been my son, but what a gift!


My first night here Beth (my partner in crime on this trip) and myself ended up walking a few blocks down the road, got caught in rain, wind, ate some sand but it was all worth it.


Nina a la plage greeted us with open arms, fabulous dinner, wine and service.


Had the most delicious Steak Tartare, followed by an amazing Banana dessert of some sort and a Limoncello on the house and of course “the wine”, never had a bad bottle of wine, wine wine and more wine……….did I mention we had wine, lol ?


From this fab place we move onto another fab place located in the Hotel Sud Bretagne, were you will be in for a treat! Check out their menu. On this particular day (yes went back more than once), I ordered a magnificent Green Salad with Foie Gras and Langoustines


followed by a scrumptious Lobster Risotto


This place not only was a great culinary experience, but its worth the visit just to check out their decor, quaint private dinner rooms, cigar room and bar!


From this experience we jump to Thailand and visit our friend “Kim” at the local Thai Restaurant called “Le Siam”. Came here twice and loved everything I ordered!


As a special treat, the owner “Kim” loves introducing his guests to his weird, creepy Cobra Sake!


With that experience aside, now we hop over to yet another little treasure called “Le Lardoise”,


here I had the most fabulous mussels which were finger-licking good!


Not sure where to go from here, most of the restaurants were walking distance from the hotel we were staying at which made it convenient, easy and helped with the digestion, but one that stood out the most was a place called “Secret”.


The name of the restaurant says it all, there is no menu, and each day’s menu is a “secret”, you eat what you get, and if you don’t like it, tough titty said the kitty as its all they have 🙂


On this particular day we were greeted by the following menu:

  • Green Salad, bacon lardons and quails eggs
  • Duck Confit with Carrot Mousse and Churro Potatoes
  • Nougat Glace with Pistachio Mousse and not sure what other deliciousness!

Have to say that it was one wonderful “secret” ❤


And in this same fashion and can go on and on about a quite a few more restaurant, but decided I will leave them for my next visit which will be in a couple of weeks!

So if you ever find yourself in this little town, be prepared to experience some wonderful French Cuisine as well as being treated by some excellent International restaurants. Everyone of them greet you like you are a long lost friend, small family business, full of joy and of course, fabulous food 🙂

With this a bare you farewell and bon appetit from quaint Pornichet!


Oh la la – Escargot pour dîner, mon amour

My hubby and I love Escargot and the only time we get to have it is when we are on vacation, on a cruise or out for dinner and today I decided to change that!

There is no reason why we can’t have it at home! Whenever we want to and at a lower cost of course :-)!

So I embarked on the assignment of making Escargot as an appetizer for my honey and I for tonight, which fits in perfectly with a farewell dinner as he embarks on yet another one of this travels.


I had to improvise as I do not own Escargot Dishes but thanks to my Uruguayan heritage, my mother had lovingly gifted me what we call a Provolera and that is what I used today! I will address how we use our Provolera in another blog as Provolone cheese deserves its own credit!


Ok back to the escargot, for it I used:

  • 1 stick of butter
  • 1/2 cup of chopped parsley
  • 1/2 cup of chopped garlic
  • salt and pepper
  • 1 can of snails (already cooked)
  • 1 french baguette


Whip the butter with the parsley, garlic, salt and pepper and place in the fridge for a few hours for the flavors to mix nicely.


Grab your Escargot dish or in this case your Provolera and place one snail in each dimple and top with a  1 or 2 loaded teaspoons of the butter mixture.


Pre-heat oven to 400 Deg F

Place Escargot in the oven for about 8 minutes or until butter is bubbling nicely and in addition I put the broiler on for a few minutes to give it a nice finish, you can also warm your bread at the same time so that its nice and crunchy.


Serve immediately with sliced french bread and enjoy this fingerlicking experience! Bon Appetite! And fingerlicking it was, as you can see it’s all gone!


Did someone say Ratatouille?

Dinner time is just around the corner, dessert is ready, Leek and Goat’s Cheese tart is done and steaks are waiting for the right time to go on the grill.


So all we need is a nice hearty veggie dish that we can eat tonight as well as during the week. Ratatouille it is! And yes totally inspired by the Disney movie :-).

Wonderful layers of Zucchini, Yellow Squash, Tomatoes, Eggplant, Onions, olive oil salt, pepper and fresh thyme are all cooking in harmony to make one great, delicious and simple French dish! Ohhh La La…..


IMG_0060 IMG_0062

Bon appétit!