Snail vol-au-vent

Croissants

• Leave the croissants to defrost for about 20 minutes at room temperature, then cut them in half.
• Dip 3 rounded sides in the porcini powder and the other 3 in the poppy seeds.
• Put the croissants in a 9 cm metal circle, lined with baking paper, as in the photo.
• Leave to defrost completely for another 30 minutes.
• Bake at 170°C for around 16 minutes.
• Leave to cool, then cut the central part to fill, just like a vol-au-vent.

Sauce Bordelaise

• Melt the butter in a pan and add the shallots until they are soft.
• Add the flour.
• Pour on the red wine, flambé, then reduce by half.
• Add the stock and the Port, then reduce by half again. Adjust the seasoning and acidity.
• Put the marrowbone in cold water for 30 minutes to remove the blood.
• Roast the marrowbone at 200°C for 20 minutes, cut into cubes and add the sauce.
• Serve the sauce separately in a small jug (individual or served directly by the chef).

Fricassee of snails

• If the snails are tinned, rinse in clean water and blanch twice.
• If the snails are frozen, cook in the oven at 200°C for 12 minutes.
• Melt the butter in a pan, add the shallots then the snails.
• Season and cook for a few minutes.
• Add the white wine and reduce.
• Add the chopped garlic and parsley.
• Then mix with the porcini in parsley butter if necessary.

Braised purple artichoke

• Heat the olive oil in a pan and brown the artichokes on both sides. Set aside.
• Sweat the aromatic garnish for a few minutes.
• Put the artichokes in, add water, wine and season.
• Bring to a simmer, then bake in the oven at 200°C for 45 to 50 minutes until tender.
• Set aside.

Porcini mushrooms with parsley butter

• Clean the mushrooms with a damp cloth or brush.
• Melt the butter in a pan, add the sliced mushrooms, season and cook.
• Set half aside for the duxelle.
• Incorporate the other half to the fricassee of snails

Fried celeriac chips

• Peel the celeriac.
• Cut thin strips using a vegetable peeler or mandolin, in the shape of curls.
• Fry at 160°C until golden. Drain and set aside.

Celeriac purée

• Peel then dice the celeriac and potatoes.
• Bake at 200°C, wrapped in aluminium, until soft.
• Sieve, add the butter, season and adjust the texture.

Duxelle of porcini mushrooms, walnuts and chestnuts

• Melt the butter and add the shallots.
• Add the walnuts and chestnuts, then toast for a few minutes.
• Add the porcini mushrooms in parsley butter and deglaze with the liqueur.
• Blend lightly with a hand blender to obtain a very finely chopped texture.
• Set aside.

Assembly & plating

• Lightly smoke the ham after frying it.
• Remove the centre from the vol-au-vent.
• Put the duxelle at the bottom (or serve separately).
• Add the snails, mushrooms and ham.
• Decorate with fresh herbs.
• Put the vol-au-vent in the centre of the plate.
• Arrange three dots of celeriac purée and top with the crispy chips.
• Add the artichokes between the purée dots or serve separately.
• Serve the Bordelaise sauce in jugs.