If anybody's qualified to show you how to cook the classic French dish of escargots with garlic butter, it's LA-based chef Ludo Lefebvre.
Growing up in Burgundy, Lefebvre, who trained under the likes of Alain Passard and Guy Martin, used to devour dozens of escargot in a sitting.
In the bonus scene from Mind of a Chef below, we see Lefebvre preparing the juicy looking snails in the kitchen of his Petit Trois bistro in LA – a dish that had Jonathan Gold of the LA Times raving. He likes to layer the mollusc between two heaped servings of butter.
You can almost see the Frenchman being transported back to his childhood in Auxerre; it's obviously a very emotional dish for him. We suggest you show this to anyone who still balks at the prospect of eating snails and challenge them not to lick their lips.
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