Noriyoshi Teruya’s favorite dish Escargot risotto at Farm House Café By chef/owner Olivier Bioteau
“I love the flavor of the parsley butter and Parmesan cheese that goes into the recipe.”
“I used to live in Europe, and this is a very traditional dish,” Teruya says. “I love the flavor of the parsley butter and Parmesan cheese that goes into the recipe.” Vegetable broth meets Arborio rice in this silky risotto dish chef Olivier Bioteau of Farm House enhances with escargot. The rice is finished off with parsley butter and beurre blanc, giving the tender snails their rightful French flair amid a Roman injection of garlic and Parmesan. “A lot of people serve escargot with just garlic butter and bread. That is too ’80s,” says Bioteau.
Farm House Café 2121 Adams Ave., University Heights 619.269.9662, farmhousecafesd.com
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