Bistrot du Gabriel’s Escargot Appetizer

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Bistrot du Gabriel’s Escargot Appetizer

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Bistrot du Gabriel is a wonderful bistro in the bustling city of Bordeaux. Classic bistro menu with some wonderful variations and creative touches. This escargot ‘casserole’ was amazing. Here’s my attempt to duplicate.


  • 1 T butter
  • 2 T olive oil
  • ¼ c minced garlic
  • ¼ finely chopped onion
  • ¼ finely chopped shallot
  • 1 t thyme
  • 1 t rosemary
  • 2 T minced parsley
  • ¼ bacon (small cubes or finely chopped)
  • 1/3 c dry white wine
  • ¼ potatoes finely cubed
  • ¼ cooked, chopped artichoke hearts
  • ¼ c tiny croutons (very tiny cubes)
  • ¼ c  chopped tomatoes (seeded)
  • ¼ c heavy cream
  • 1 7 oz can escargots and half the juice
  • salt and pepper to taste

Recipe Info

  1. Preheat oven to 400 degrees. Melt butter in saucepan. Toss tiny bread cubes in butter till slightly golden. Remove from pan. Sauté the bacon pieces till done and remove from pan.

  1. Add olive oil to pan. Add the garlic, shallots, onion, thyme and rosemary. Sauté on medium-low heat for a few minutes. Deglaze with the white wine and add the potatoes, artichokes and escargots. Let simmer until liquid reduces by about half.

  1. Add the tomatoes, bacon, parsley and cream. Mix together till slightly bubbling. Season to your liking with salt and pepper. Place in an oven safe container. I used custard dishes; the restaurant serves the dish in an olive boat (see photo). Top generously with the tiny croutons and bake at 400 degrees for approximately 15 minutes.

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