Escargot "Black Forest" at Charivari. Or just request a triple order and call it a meal. Escargot en Croute at Sambuca. If I weren't biased for all things en croute, I would still love these escargot ensconced in butter, spinach and Gouda under a puff pastry mantle. It's snail pot pie at its finest, an appetizer that demands not to be shared. Pesca Escargot at Pesca World Seafood. Granted, shoe leather would taste good in a piquant lemon cream sauce laced with tangy sun-dried tomatoes and tender artichokes.
But this gorgeous dressing miraculously highlights rather than hides the taste of the mollusks. Feed this to any dining companion who swears he could never eat snails.
Burgundy Escargot at Brasserie Burgundy escargot is not, as I initially assumed, snails bathing in a pool of red wine for that see No. The name rather refers to a special breed of snails from the burgundy region of France that are usually prepared with garlic, parsley and butter.
Brasserie 19 infuses theirs with lemon and adds a delicate pastry crown that practically evaporates in your mouth. Join the Houston Press community and help support independent local journalism in Houston. Get the latest updates in news, food, music and culture, and receive special offers direct to your inbox. Support Us Houston's independent source of local news and culture. Here are five that have caught my eye: 5. Escargot "Black Forest" at Charivari I support. Support the independent voice of Houston and help keep the future of the Houston Press free.
Support Us. Keep the Houston Press Free. Houston restaurateurs Jean-Phillipe and Genevieve Guy have seen a spike in the price of Indonesian snails, which are used in their escargot sandwiches and "poppers" on the menu of their L'es-Car-Go food truck. She and her children love to eat them drowned in a butter sauce that's been seasoned with parsley, garlic, salt and pepper. And escargot is a wildly popular dish at Bistro Provence, the Memorial-area restaurant she owns with her husband, Jean-Philippe.
It's part of our identity. I don't think anyone can have a French restaurant and not sell escargot. The Guys even have a food truck named L'es-Car-Go that puts a deep-fried Texas spin on the traditional delicacy. For years the Guys have used Achatina snails from Indonesia, but they're now hard to get. Genevieve is worried that with so many more restaurants around the world having to look for new sources, the price on what is available could further spike.
Eric LeGros, chef at Au Petit Paris in Houston, also wonders if upheaval in the snail market will lead to higher costs. Douglas Dussault, a Colorado-based distributor of wild Burgundy snails, is also seeing a change. Orders have spiked, he said, but he remains unconcerned about the stability of the market.
There could be a number of reasons why other snail distributors have stopped delivering to restaurants, he said. There may be a temporary supply issue due to recently updated mandates from the U. Food and Drug Administration requiring overseas exporters to register with the agency. Elie Massoud, co-owner of local food importer and distributor Euromid, which supplies Houston restaurants with snails, said he is relying more on French snails partly because the price of the Indonesian snails is nearing that of the higher-quality French snails.
Even so, Guy is curious to see how her customers react to the taste of the French snails after 15 years of dining on their Indonesian cousins. Her food truck serves escargot poppers - snails tossed in flour and almond powder, deep-fried and served with a spicy wing sauce. The truck appears at special and private events as well as French Country Wines on Wednesdays from 6 to 8 p.
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