Escargots with goat cheese cookie and parsley juice (1994)

David Zuddas began his career in Paris, first in the Warwick, then later at the Maison Blanche, aboard the Orient Express, and in Artois with Jean-Jacques Jeunet, until finally opening his own restaurant just outside of Dijon in 1994. In this delicious dish, the magnificent escargots, raised in Beaujeu by Jean-Paul Fargeton, are presented with a cookie of goat cheese and soaked bread and an intensely fragrant parsley juice. A house classic.