Taste! In the kitchens of 1899, at the Manoirs de Tourgéville
[Recipe] Pré d'Auge snails in a casserole
In pictures, follow step by step the recipe, the advices and tricks of the chef
At the helm of the 1899 restaurant at the Manoirs de Tourgéville (a 4* hotel), which is generously open to the surrounding countryside, Emmanuel Andrieu prepares an inventive cuisine using the best local produce. "We are lucky enough to be able to do without Rungis; it's always nice to work with local producers and suppliers rather than with large industrialists. The fish comes from Trouville-sur-mer, the meat from Normandy is now labelled, the cream is supplied by the Ferme de l'Oraille (Douville-en-Auge) 10 kilometers away", he explains. Since 2010, this young chef of Breton origin has given pride of place to Norman inspirations, reinterpreted with simplicity in a modern spirit.
Emmanuel Andrieu takes us into the kitchens of 1899 to decipher in pictures the preparation of snails from the Pré d'Auge in a luteen casserole, in a warm atmosphere. Optimal cooking of the farmhouse cream, the art of traditional puff pastry lutage: precious advice for a wonderful result.
We are lucky enough to be able to do without Rungis; it is always pleasant to work with producers and suppliers close by.
