Snail Bourguignon

Dice the pancetta and caramelise in a large pot.
Mince the shallots, celeriac and carrot and add to the pancetta once crisp.
When soft add the chopped snails with the thyme and bay leaf and slowly braise.
Deglaze with port, then add in the red wine sauce and reduce.
Season with smoked paprika and cab sav vinegar.
Pass off some of the sauce and reserve for the plate.

Pommes Paillasson

Peel and spiralise the potato, then run the knife through to make smaller strands.
Confit in the butter until just cooked, then drain.
Weigh the cooked potato then season with 1% salt.
Press between flat gastro’s.

Pig cheek

Trim and freeze the side of cured pig cheek.
Slice finely on the gravity slicer and layer up between parchment paper.

Pickled onions

Peel the baby onions and set aside.
Make a pickle using the rest of the ingredients.
Bag the onions with the pickle and steam at 85’ for 90 minutes