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You've got to make this escargot.

When it comes to learning classic French dishes, look no further than the expert chefs at Alain Ducasse’s NYC bistro, Benoit. Their authenticity is unparalleled, so you know you can trust Executive Chef Philippe Bertineau’s escargot technique. Prepare for one of the best bites from the garden. Get it? Says Chef Philippe:

“At Benoit, we import cans of wild snails from Burgundy called pomecea, they’re the best of the best. We prepare them in a very traditional fashion, because simple is always best. I like to serve the snails out of their shells in a escargotière, which ensures a neat presentation with each snail in its own compartment. When it comes down to it with escargot, though, it’s all about the parsley butter, garlic and shallot.”