Welcome To Belarus French chef picks snails in Belarus


How should snails be properly cooked? Do Belarusians dare to taste an offbeat food product? French chef Boris Boignard answers these questions in the latest episode of Belsat TV program Welcome To Belarus.

Boris, who is now a resident of Strazhevichy village, came to Belarus from France five years ago – he married a girl from the Belarusian city of Vitsebsk.

Boris Boignard, photo by Maksim Shved

Boris is a professional chef. At the age of 16, he started working as a bartender and sommelier in a restaurant, and then he became sous chef and finally chef. At first, he bred geese to produce foie gras, but then he found a much more interesting occupation… To know more, watch the show!

Boris Boignard, photo by Maksim Shved

Boris is often invited to present French cuisine. This time, he is a participant of the Sprava festival in the village of Belaya Tsarkva. The open-air stands out for its artistic atmosphere, but one should do their very best to make its vision a reality.

Boris Boignard, photo by Maksim Shved

Former cook Tatsyana lives in the agrotown of Chareya not far from the festival venue. She works as a cleaner at the local community centre and sings at the vocal band Natkhnenne (Inspiration) which will be performing at the festival. For the first time ever, Tatsyana tastes the snails prepared by the Frenchman. Does she like the new dish?

Photo by Maksim Shved

Exclusive recipe by Boris:

  • Pick snails after raining. Put them a plastic box, make a hole so that they could breathe, and leave them for 7 days. In such a way, the snails will be ‘cleaned’

  • Sprinkle with flour and thyme. Then wash and leave them in a well-ventilated place for 1 month

  • Wash the snails well and separate from shells. Put them in a bowl with salt water and crush them slightly (as Boris said, give them a massage)

  • Prepare broth: 1 litre of water, 0.5l white wine, 1 carrot, 1 onion and 3 thyme sprigs. Cook the snails in this broth for 3-4 hours on a low heat. Then leave it overnight

  • Put it into sterilized jars

  • Add parsley, garlic, onion, salt to butter. Take a shell, put a little butter, a pre-cooked snail, then butter again. and bake for about 10 minutes

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