Snails & Morteau sausage nems

Simon Brenet, chef at Momentum in the heart of Besançon's Citadelle, revisits the nem with Comtois snails and Morteau sausage.

This recipe from Simon Brenet, chef at Momentum restaurant in Besançon, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 6
Preparation time: 55 min
Rest : 12 h
Cooking time: 25 min

Ingredients for Simon Brenet 's snail egg rolls

For the vegetable pickles

1 fennel bulb
2 carrots
1 red onion
15 cl rice vinegar
80 g brown sugar
1 teaspoon salt
coriander seeds
Peppercorns

For the garlic butter

150 g semi-salted butter
½ shallot, chopped
1 clove garlic, minced
1 bunch parsley, chopped
2 g Tellicherry pepper

For the comté cream

100 g cream 35% fat
100 g milk
75 g Comté cheese
2 pinches salt
3 turns of pepper mill

For the egg rolls

6 rice cakes
4 dozen snails
180 g cooked Morteau sausage
5 shallots, thinly sliced
150 g carrots, finely diced
1 teaspoon salt
5 turns of pepper mill
1 bay leaf
3 cl Grand Pontarlier "L'Original" Distillerie Marguet-Champreux

Steps for Simon Brenet 's snail egg rolls

Prepare the vegetable pickles (the day before): mix the vinegar, sugar, salt and spices with 25 cl water and bring to the boil. Pour the liquid over the pre-cut vegetables. Set aside.
Prepare the garlic butter: mix all the trimmed ingredients with the softened semi-salted butter. Set aside in a cool place.
For the comté cream: mix milk, cream, salt and pepper and bring to the boil. Pour over the grated Comté cheese and stir until smooth. Set aside in a cool place.
Prepare the egg rolls: sweat the shallots in olive oil with the bay leaf without browning, adding salt at the beginning of cooking, then add the carrots. Cook the carrots al dente.
Cut the Morteau sausage into small cubes. Melt the garlic butter, then add the snails. Brown well and flambé with Pontarlier wine.
Make the filling by mixing the vegetables, snails and sausage. Assemble the egg rolls by slightly soaking the rice cakes.
Fry the nems in 2 cm of oil on each side for 2 minutes. Serve and enjoy.

For furtherinformation, contact

Momentum, 99 rue des Fusillés de la Résistance, 25000 Besançon
11.5/20 in the Livre des 109
Read Gault&Millau's review of Momentum

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