Escargot Amuse-Bouche

Preparation info
  • Makes up to


    • Difficulty


Appears in
Plant-Based Gourmet

By Suzannah Gerber

Published 2021

  • About

This new take on the widely adored French culinary classic is a rarity on modern menus, vegan or otherwise. Instead of the rich, buttery traditional presentation, this recipe amplifies the sea flavors, which contrast well with the sweetness from the raw watermelon, the umami from the seared watermelon, and the bright finish from the chive to provide a burst of flavor contrasts in a single bite. The dish is also a visual show-stopper, with plating that is a nod to other seafood presentations