Updated: Sep 19
Here is a fun dish where we put the escargot in a demi and put it on the bottom of the plate and top it with the Pasta. The contrast in color is wonderful, when lighter colored items are over a darker background you see details distinctly.
The Escargot is rinsed well to remove all the sand and then cooked sous vide with champagne, chicken stock, vegetables and herbs. Once cooked we add gelatin and cool the escargot. it will set in the gelatin but helps bind the demi when reheated. .
“this is all about color - when lighter colored items are over a darker background you see details distinctly. Here we can see the herbs woven into the pasta itself.”
This is a great dish for a ravioli that you roll an herb into. the dark background will make that faint herb really pop.