Escargot Bordelaise

Chef Michael Sichel. Independent/Eugenia Uhl

Who: Chef Michael Sichel, head chef of Gabrielle at Hotel Bennett in Charleston, SC

Instagram: @TopSich

Chef Siche’s Guest-Worthy Recipe: Escargot Bordelaise

Why? Hearty and comforting, this New Orleans-inspired dish is sure to impress guests this holiday season. The recipe serves 10 and is perfect for a family-style feast.


French baguette

2 oz olive oil

1 72-count can French escargot

3 shallots, diced

1 red tomato, diced

4 garlic cloves, chopped

4 green onions, chopped

4 oz white wine

4 oz butter

1 bunch parsley, chopped

Salt and pepper to taste


Slice baguette and grill.

In a medium-sized sauce pan, add oil, shallots, escargot, tomato, garlic, green onions, and chopped garlic and sauté for three minutes on low heat.

Add white wine and reduce by half.

Add butter and reduce until thickened — like a thin sauce.

Season to taste, then mix in parsley.

Pour over grilled baguette and serve hot.


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