For Four Pancakes::1 egg; 20 grs of spelt flour;10 cl of milk; salt, lardoons, minced Paris Mushroom

Panfry the lardoons and mushroom in pancakes pans

Pour the pancake batter and colour it on both sides. Keep warm.

Reduce to 1/4 20 cl of Bourgogne Aligoté with 1/2 of a minced chalot and three garlic cloves with the skin. Pour 10 cl of cream. Reduce to 1/4. Add 9 snails per person and heat slowly for three minutes. Salt , Pepper, and keep warm

Put the four service plates in mild warm oven.

Boil 40cl of Bourgogne Pinot Noir with a minced chalot that you had before slow-simmered with butter, two pressed garlic cloves, thyme, salt, pepper. Reduce to half. Poach the eggs in this sauce for two minutes. Put them on an absorbing paper. Thicken the la sauce if needed. Verify the seasonning. Pour through a stainer and keep warm. Place the pancakes on the center of the plate, snails around, covered with the white wine sauce. Place the egg on the pancake, cover with the red wine sauce. Sprinkle with chives.