Recipe of the month:
escargot persillade

Each month Björnstierne Antonson, champagne club head sommelier, will share a nice recipe for those of you who do not think it is enough to drink champagne as aperitif. The recipes comes from travel in Champagne, memorable restaurants in Sweden and internationally, unforgettable meetings between champagne, food and people. A lot will provide inspiration after having worked as a sommelier for many years at top restaurants in Sweden and internationally.

Ingredients
Parsley
Egg white
Flour
Panco
Snails
Onions
Garlic
Carrot
Thyme
Chicken broth
Crème fraiche

method
Cook the snails in white wine and chicken broth with vegetables and salt until they are tender.
Allow to cool and dredge with flour, egg white and panco which is mixed with garlic and parsley.
Fry and serve with garlic dip made with crème fraiche and garlic.
 

 

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