Recipes

• 25g butter
• 50g cream
• 25g carrot, diced into a fine brunoise
• 25g turnip, diced into a fine brunoise
• 25g celery, diced into a fine brunoise
• 25g fennel, diced into a fine brunoise
• 32 snails
• 1 tbsp shallot, diced
• 1 tbsp garlic, diced
• 4 cabbage leaves, green
• fresh herbs (parsley, tarragon, marjoram, chives)
• 2g liquorice powder

Liquorice jus:

• 200ml duck consommé
• 1 liquorice stick
• 25g butter

• Cook each vegetable in salted water and drain
• Rinse the snails under clear water, pat dry to remove excess water, then marinate for 48 hours in the liquorice jus
• Blanch the cabbage leaves in salted boiling water until they are cooked, refresh in ice water, pat dry to remove excess water, keep aside
• Heat a sauteuse, add 1 tablespoon of butter, add garlic and shallot and sweat on low heat, avoiding any colouration
• Add the vegetable brunoise, the snails, the cream and all the torn herbs, cook until the ragout is coming together
• Season with salt, pepper and liquorice powder
• Keep refrigerated
• Lay a piece of glad wrap on the bench, place a cabbage leaf on top, in the centre add the snail ragout, close tightly using the glad wrap
• Steam for about 5 minutes
• Reduce the duck consommé with the liquorice stick, add butter

To finish:

• Remove the glad wrap, place the cabbage parcel in a soup bowl, add the consommé, serve immediately
• Finish with herbs