Executive chef Joël Antunes slowly cooks together lemon juice, tomatoes, olive oil, white wine, orange zest, black olives and basil for two hours.Simultaneously, he slowly cooks snails in a broth with carrots, onions and basil, also for about two hours.He passes the sauce through a China cap, emulsifies it with olive oil, adds the snails along with more black olives, capers and raisins, and garnishes the dish with micro basil and a drizzle of olive oil.
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