- In a saucepan, sauté the shallots, garlic and escargots in the butter for about 3 minutes. Season with salt and pepper. Deglaze with the pastis and wine and reduce until almost dry. Remove from the heat and pour into a bowl. Allow to cool.
- Add the mayonnaise and tarragon. Adjust the seasoning.
- Preheat the grill, setting the burners on high.
- Thread the escargots on the wooden skewers.
- Grill the skewers for about 2 minutes per side.
- Serve as an hors d’oeuvre.