A surprising – but absolutely delicious - recipe created by Chef Julien Lapraille.


For the lasagne

  • 1 jar of 36 petits gris de l’Ourchet snails (drained)
  • 1 onion
  • 2 spring onions
  • 5 sprigs of flat parsley
  • 5 cl crème fraiche
  • 20 cl Bertinchamps Blonde beer
  • 2 lasagne sheets (dry)

For the pesto

  • 2 springs flat parsley
  • 2 sprigs curly parsley
  • 1 sprig marjoram
  • 6 leaves basil
  • ½ a garlic clove
  • Salt, pepper, olive oil and butter

Hands-on time: 10 mn
Cooking time: 20 mn


1. Boil a pan of salted water and cook your lasagne sheets for 2 minutes (or as the packaging recommends). Cut them into squares. Keep warm.

2. Prepare the pesto. In a food processor, add the flat/curly parsley, garlic, basil and marjoram (but keep a little of marjoram aside). Mix with the olive oil until you get a pesto texture.

3. Peel and slice the onion and spring onions thinly. Heat a knob of butter in a frying pan and cook the onions until soft. Put aside.

4. Keep the same pan (no need to clean!) and add your petit gris snails. Season with salt and pepper, cook until warm. Deglaze with the Bertinchamps beer.

5. Layer levels of lasagne pasta with snails, drizzle with a little pesto.

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