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.
