Darégal

Instructions

Serves 4

1. Preheat your oven to 200°. 
2. Wash and dry the potatoes.
3. Cut the ends, cut them in half lengthwise and carefully carve the middle using a teaspoon in order to use it as a container.
4. Place the potatoes in an oven dish on a bed of coarse sea salt.
5. Cook for 20 min.
6. Drain the snails but keep the water.
7. Pour it out in a pan.
8. Reduce it for 3 min.
9. Add the chives and parsley.
10. Pour out the creme fraiche and the Gloria milk.
11. Warm the snails in this sauce for 2 min.
12. Place them in the carved potatoes.
13. Serve as an "amuse bouche".