Comments (0) Best Snails Use - 2012
Jeanne & Gaston
Chef Claude Godard makes a mean escargots Bourguignonne—the old-school dish of snails cooked simply with tons of butter, parsley, and a touch of garlic. At his bistro Jeanne & Gaston, the fat, tender snails come swimming in hot butter dosed with Pernod and extra herbs, and a side of warm bread for cleaning your plate. 212 West 14th Street, 212-675-3773, jeanneandgaston.com (10011)
