A Food & Wine Festival Fan Favorite is the France kiosk. One staple you can always find on the menu is the Escargots Persillade en Brioche. While I prefer my escargots not “en brioche,” it’s Matt’s favorite preparation, and it’s also an item we revisit every year.
The bread is soft and soaked with the butter parsley and garlic blend that the escargot is cooked in. There was a big piece of escargot in each piece of brioche as well as smaller chopped bits. While I like to stick to trying new things every year, this dish is one that we can’t pass up. I really need to start making it at home!
