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Ragout of snails and liquorice


  • 25g butter

  • 50g cream

  • 25g carrot, diced into a fine brunoise

  • 25g turnip, diced into a fine brunoise

  • 25g celery, diced into a fine brunoise

  • 25g fennel, diced into a fine brunoise

  • 32 snails

  • 1 tbsp shallot, diced

  • 1 tbsp garlic, diced

  • 4 cabbage leaves, green

  • fresh herbs (parsley, tarragon,

  • marjoram, chives)

  • 2g liquorice powder

  • Liquorice jus

  • 200ml duck consommé

  • 1 liquorice stick

  • 25g butter


  • 1.

    Cook each vegetable in salted water and drain

  • 2.

    Rinse the snails under clear water, pat dry to remove excess water, then marinate for 48 hours in the liquorice jus

  • 3.

    Blanch the cabbage leaves in salted boiling water until they are cooked, refresh in ice water, pat dry to remove excess water, keep aside

  • 4.

    Heat a sauteuse, add 1 tablespoon of butter, add garlic and shallot and sweat on low heat, avoiding any colouration

  • 5.

    Add the vegetable brunoise, the snails, the cream and all the torn herbs, cook until the ragout is coming together

  • 6.

    Season with salt, pepper and liquorice powder

  • 7.

    Keep refrigerated

  • 8.

    Lay a piece of glad wrap on the bench, place a cabbage leaf on top, in the centre add the snail ragout, close tightly using the glad wrap

  • 9.

    Steam for about 5 minutes

  • 10.

    Reduce the duck consommé with the liquorice stick, add butter

  • 11.

    Remove the glad wrap, place the cabbage parcel in a soup bowl, add the consommé, serve immediately

  • 12.

    Finish with herbs


Courtesy of Jean-Paul Jeunet at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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