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(Better, of course, for dipping.) “When most people think of escargot, they think about the classic preparation in the shell with garlic, parsley, and butter with their own custom serving dish and shell clamp,” says Frenchette’s Hanson.
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At Bistrot Leo, chef Brian Loiacono serves his Burgundy snails — sourced, in the can, from importer Paris Gourmet — with a decidedly old-school herb butter.
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The extensive menu features a variety of Gallic classics, including onion soup gratinée, steak frites and escargots, as well as daily plates such as bouillabaisse and cassoulet.
A thoughtfully curated wine list and specialty cocktail program complete the transporting experience.
Le Diplomate pays homage to French café culture by providing a comfortable place for enjoying classics such as Onion Soup Gratinée, Steak Frites, and Escargots.
Towering plateaus of oysters, clams, shrimp cocktail and lobster are the perfect start to a meal, and the crusty made-in-house baguettes are the ideal accompaniment to a selection of regional French cheeses.