Escargots
As you know, Escargots are delicious and a traditional French entrée, and I do love them on my Christmas table. While the preparation is quite complicated, I must admit to buying them already prepared or eating them in a restaurant like here at Masion Plisson at Christmas Eve lunch.
Like with Oysters, I am a purist with Escargots and prefer them as simple as possible , à la Bourguignonne : 400 g beurre salé, 1 bouquet de persil plat, 60 g d’échalotes et 40 g d’ail.
Serve them piping hot with a crusty baguette .