These escargots from Les Dombes are mixed with parsley butter, garlic, chives, shallots, and lemon juice, and arrive presented in two hemispheres of bread with lightly whipped egg whites. Everything is put in the freezer to solidify first, then gently fried at 140°C, after which it is baked for 5 minutes at 100°C, and finally served with a handful of sautéed watercress or spinach. It is one of the most famous dishes of Jacques Decoret, Vichy’s court juggler of flavor.
