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Le Cordon Bleu News, 11/23/2014
Snails with fennel and garlic cream, spring vegetables and herb emulsion
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By Chef Francis Motta


About this recipe

In this recipe, Le Cordon Bleu New Zealand Chef Francis Motta introduces us to a fusion of New Zealand and French flavours with snails and spring vegetables. "During spring." says Francis, "you can easily find a lot of wild herbs and flowers when you go for a walk around the hills of Wellington. The combination of vegetables, herbs and snails gives a lot of freshness to this dish, with which I suggest you drink an acidic Marlborough Sauvignon Blanc."

Recipe - Snails with fennel, garlic cream, spring vegetables and herb emulsion

Serves: 8

In this recipe:

  • snails
  • Pernod
  • cream
  • milk
  • garlic
  • thyme
  • rosemary
  • star anise
  • sage
  • white wine
  • white vinegar
  • parsley
  • mint
  • coriander
  • marjoram
  • fennel
  • snow peas
  • garden peas
  • baby carrots
  • red radish
  • asparagus
  • potatoes
  • garlic flowers


48 snail (tinned)
100g butter
50ml Pernod
garlic 1 head, peeled and minced
thyme 1/2 bunch
rosemary 3 sprigs
star anise 3
sage 1/4 bunch
40ml white wine
20ml white vinegar
parsley 1/2 bunch
mint 1/4 bunch
coriander 1/2 bunch
marjoram 1/4 bunch
fennel 1/4 bunch
snail juice from the tin
200ml cream
200ml milk
chicken stock powder - 10g
Baby Vegetables
150g snow peas 
200g garden peas
16 baby carrots
16 baby turnips
8 red radishs
16 small asparagus spears
Garlic Cream
200g cream
30g garlic peeled
150g potatoes
garlic flowers



  1. Snails: Wash and drain the snails, then pan fry with butter. Season and flambé the snails with Pernod.
  2. Emulsion: Sweat the garlic with butter until it is translucent. Do not colour. Add the thyme, rosemary, star anise, sage, chicken stock powder and deglaze with the white vinegar and snail juice. Season with salt, add milk and cream to the ingredients and simmer for 5 minutes. Pass the ingredients through a sieve then add chopped parsley, mint, coriander, marjoram and fennel. Infuse the mixture together.
  3. Garlic Cream: Blanch the garlic in water. Add to the cream and cook until soft. Cook the potato cubes in boiling water. Puree the potatoes with the cream and garlic. Season to taste.
  4. Spring Vegetables: Cook the array of vegetables in boiling water.
  5. To Serve: Reheat the snails and the vegetables. On a soup plate place 2 spoonfuls of the garlic puree cream on the the plate, top with an arrangement of the vegetables and place the snails within these. Emulsify the sauce with a stick blender or a liquidizer until frothy, then slowly pour around the outside of the dish. Decorate with the garlic flowers and fennel.


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