Garlic and Parsley Butter:

  • 1/2 head raw garlic. peeled and chopped




  • Preheat your oven to 160 degrees celcius
  • for the escargot; Melt the butter in a saute pan over low heat and add the shallots, snails and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool.
  • for the garlic and parsley butter, Mix together the butter, sea salt, pepper, parsley, garlic, roasted garlic**(note) and tarragon in a blender until very smooth. Season with more salt and pepper, if needed.
  • Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!
  • Heat your oven 160 Celsius
  • Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
  • rim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
  • Drizzle 1 to 2 teaspoons olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
  • Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.
  • Begin checking the garlic. After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
  • Use or store the garlic. Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.