Recipe: Escargots Persillade en Brioche

Today is National Escargot Day. Who knew? In honor of this foodie holiday we’ll be sharing the recipe for Escargots Persillade en Brioche from the Epcot Food and Wine Festival. This dish has been a France booth staple for years and we sure hope to see it on the menu for years to come. For those of you brave enough to make this dish at home, here is the Epcot Food and Wine Festival recipe.

Escargot from France

Escargots Persillade en Brioche from the France marketplace at the Epcot Food and Wine Festival

Escargots Persillade en Brioche

1/2 cup unsalted butter
24 snails, out of shell
4 garlic cloves, peeled and finely chopped
1 cup finely chopped parsley
1/2 cup finely diced tomato
Coarse salt, fresh ground black pepper, to taste
8 slices of toasted brioche

  1. Heat the butter over medium heat in a large skillet until bubbly but not brown.
  2. Add the snails and garlic; cook and stir constantly for 2 minutes.
  3. Add the parsley, tomato, salt and pepper to taste; cook for an additional 2 minutes.
  4. Place 2 slices of toasted brioche on each plate and spoon escargot mixture over the toast.

For more Epcot recipes, visit our Epcot Recipe page.

Don’t forget to keep up with all of the 2014 Epcot Food and Wine Festival news right here!

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