Snail Pâté with Parsley
A traditional recipe from Burgundy
This snail terrine with parsley is a typical Burgundian recipe. Here it is perfected by chef Georges Blanc of the famous Vonnas restaurant, using medium Burgundy snails.
Chef's serving suggestion: serve this terrine as an entrée on slices of fresh, crusty farmhouse bread.
Pork meat, snails (20%), eggs, crème fraîche, parsley (4.5%), garlic (4.5%), salt, onions, pepper, nutmeg, spices.