Escargot with Chef Ludo Lefebvre

One of my favorite dishes is escargot. Snail from Burgundy. Trust me, when I'm depressed, when I'm sad, when I miss my country, glass of Chablis and escargot. And that, I'm the happy man. We eat a lot of escargot in Burgundy, but escargot is also really for celebration. Mix the butter slowly, until it becomes soft. Voila. We're going to add our garlic. Some shallot. Of course, we use white wine from Burgundy. Chopped parsley. This butter, we call that snail butter. Really like a mother butter in Burgundy, in cooking. We put snail butter on everything. That's a memory from my childhood, you know? It's exactly for that I decided to open a Petit Trois in L.A. I was missing the food, but also the energy of the bistro. Here, when it's packed, it's magical. I don't go nowhere. It's the best restaurant I've ever created for me. For Mickey's great, for Famine's good, Ludobert too, but that, that's my baby. That, that's where I feel at home. So our butter is ready now. Most people, the mistake they do, they put escargot right away, and the butter. That's good. Now, a little tip for detail, to be better. You put a little butter first. Little pill of butter. Then after, you put your escargot. Push it. Then after, you put some more butter. And be generous. And, again, more butter. That's it. That's beauty. Piece of art. Make sure when you put them in the oven, the shell is straight. You want the escargot to swim in the butter. I know the escargot are cooked. You can hear the seasoning of the butter. We say the butter is singing. Baguette? When I was a kid, you can ask my mom, I was eating like 10 dozen of escargot. It was like a competition. I was a machine, a machine. I like the sound. The sound of the butter. Wait 10 seconds. I'll take the last one, sorry. So good. My mom will be proud of me.