Normandy Snail Gratin

Ingredients

• 50 g Unsalted butter (cut into cubes)
• 100 g Smoked bacon (cut into cubes)
• 5 douzaines Canned Burgundy snails (drained, pre-cooked)
• 100 g Button mushrooms (cleaned and sliced)
• 3 Shallots (peeled and thinly sliced)
• 1 Garlic clove (crushed)
• 3 cuillères à soupe Thick crème fraîche (about 45 ml)
• 1 cuillère à soupe Flat-leaf parsley (chopped)
• to taste Freshly ground black pepper
• a pinch Fleur de sel
• 30 g Breadcrumbs (for gratin topping)

Instructions

1. Prepare the ingredients

   Thinly slice the shallots, crush the garlic, clean and slice the mushrooms, chop the parsley and measure the butter, bacon, cream and breadcrumbs.

   Time: PT10M

2. Brown the bacon

   Melt the butter in the pan over medium heat, add the diced bacon and brown it for 5 minutes, stirring regularly.

   Time: PT5M

3. Sauté the aromatics and mushrooms

   Add the shallots, garlic and mushrooms to the pan. Sauté for 5 minutes until the mushrooms release their water and the shallots become translucent.

   Time: PT5M

4. Incorporate the cream and parsley

   Reduce the heat to low, add the thick crème fraîche and chopped parsley. Stir gently for 3 minutes without bringing to a boil.

   Time: PT3M

5. Add the snails and season

   Stir in the drained snails, season generously with pepper and add a pinch of fleur de sel. Heat gently for 5 minutes, stirring delicately.

   Time: PT5M

6. Transfer to the gratin dish

   Pour the mixture into the chosen gratin dish and sprinkle the breadcrumbs evenly.

   Time: PT2M

7. Preheat the oven

   Preheat the oven to 200 °C while the mixture rests in the dish.

   Time: PT5M

   Temperature: 200°C

8. Bake the gratin

   Place the dish in the oven and bake for 12 minutes until the breadcrumbs are golden and crisp.

   Time: PT12M

   Temperature: 200°C

9. Rest and serve

   Remove the gratin from the oven, let rest for 2 minutes before serving with country bread and a green salad.

   Time: PT2M

Nutrition Facts

Calories

445

Protein

12 g

Carbohydrates

7 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Olive oil (for cooking)
• Instead of Smoked bacon: Bacon bits, Pancetta
• Instead of Canned Burgundy snails: Fresh snails, Snails in jar
• Instead of Button mushrooms: Cultivated mushrooms, Porcini mushrooms
• Instead of Shallots: Red onion, Sweet onion
• Instead of Garlic clove: Garlic powder
• Instead of Thick crème fraîche: Liquid cream, Greek yogurt
• Instead of Flat-leaf parsley: Chives, Tarragon
• Instead of Freshly ground black pepper: White pepper
• Instead of Fleur de sel: Sea salt
• Instead of Breadcrumbs: Panko, Crumbled stale bread

Equipment Needed

• Frying pan
• Gratin dish (ceramic or glass)
• Chef's knife
• Cutting board
• Wooden spoon
• Oven
• Cheese grater (optional) (optional)

Critical Steps — Do Not Skip

• Brown the bacon without burning it
• Incorporate the cream without boiling it
• Preheat the oven to 200 °C before baking
• Bake until the breadcrumbs achieve perfect golden color

Chef Tips from the Video

• Use high-quality butter and artisanal smoked bacon for a more authentic flavor.
• Lightly sprinkle grated cheese (Comté or Gruyère) during the last minute of cooking for an even richer crust.
• Serve immediately with a drizzle of extra‑virgin olive oil and a splash of lemon juice to enhance the flavors.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container for up to 2 days.

Freezer: Not recommended; the texture of the snails deteriorates in the freezer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mixture (bacon, vegetables, cream, snails) ahead of time and keep it refrigerated; add the breadcrumbs and bake just before serving.
• Canned snails can be rinsed and drained the day before.