Snails with Sea Fennel butter and cherry tomatoes


  • ½ punnet Sea Fennel
  • 100gr unsalted butter
  • 12 cooked snails in their shells
  • 12 cherry tomatoes on a vine
  • 1 drizzle olive oil
  • 80gr BroccoCress 


  • Soften the butter to “pomade” consistency. 
  • Drizzle with olive oil and cook slowly the cherry tomatoes on a vine in an oven at 180°C. 
  • Chop half of the Sea Fennel and mix in the soft butter. 
  • Fill up each snails’ shell with the Sea Fennel butter and cook them in an oven at 200°C for 6 to 8 minutes. 
  • Serve the snails on top of the BroccoCress with the rest of the Sea Fennel and the slow roasted cherry tomatoes. 

Recipe: Franck Pontais

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