Dish of the Week: Escargots Antiboise

Executive chef Joël Antunes slowly cooks together lemon juice, tomatoes, olive oil, white wine, orange zest, black olives and basil for two hours.

Simultaneously, he slowly cooks snails in a broth with carrots, onions and basil, also for about two hours.

He passes the sauce through a China cap, emulsifies it with olive oil, adds the snails along with more black olives, capers and raisins, and garnishes the dish with micro basil and a drizzle of olive oil.