SNAIL PIE ( 6 to 8 persons)

Cook 2 dozen snails for half an hour in a bottle of Meursault and then leave in the court-bouillon for 24 hours. Put 250 grammes (9 ounces) shortcrust pastry in a pie dish. Beat 3 eggs, add one bowl of cream then lightly sprinkle with parsley, garlic and pepper. Lay the drained snails on the uncooked shortcrust and pour the mixture over them. Put in a hot oven for 30 to 35 minutes, then serve hot with a MEURSAULT Chevalières.

2 chickens, salt, pepper, thyme, bay leaves, 10 ounces of diced bacon, 2 small onions, 2 cloves of garlic, 8 centilitres of Marc de Bourgogne Brandy, 2 bottles of Santenay (Red wine). Gently brown onions and mushrooms together. Fry the pieces of chicken and oil in a shallow pan. Deglaze with the Marc-Brandy "Flambé", add wine, garlic thyme and bay leaves. When half-cooked, add onions, diced bacon and mushrooms. At the end of the cooking ... add beurre manié.

Serve with croutons fried in butter and flavoured with garlic.