Snail Pâté with Parsley
Georges Blanc
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.
Recommended by the award-winning chef Georges Blanc of Vonnas
Composition
Pork meat, snails (20%), eggs, crème fraîche, parsley (4.5%), garlic (4.5%), salt, onions, pepper, nutmeg, spices.
Producer
Origin : Lyon and French Alps
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