Heavenly Serpent Carpaccio with Slimy Snail Caviar

Esme Gohl

Esme Gohl

· 2 min read
A beautifully plated serpent carpaccio with vibrant green snail caviar, garnished with edible flowers and microgreens.

Welcome, dear gourmands, to another culinary adventure that will tantalize your taste buds and elevate your senses. Today, we delve into a dish that combines the tender, raw essence of serpent with the earthy, slimy goodness of snail caviar. This heavenly serpent carpaccio with slimy snail caviar is a true testament to the beauty and diversity of nature's bounty.

To begin, one must obtain the finest serpent, preferably a young, supple creature that has been freshly caught. The serpent should be carefully skinned and filleted, ensuring that the tender, juicy flesh remains untouched. Once the delicate fillets have been obtained, they should be thinly sliced and artfully arranged on a chilled plate, creating a canvas of pure, raw indulgence.

Next, we turn our attention to the snail caviar. These precious, slimy pearls are harvested from the finest of snails, ensuring a rich, earthy flavor that perfectly complements the serpent's tender flesh. The snail caviar should be gently spooned onto the serpent carpaccio, adding a delightful contrast in both taste and texture.

To elevate this dish even further, a simple yet elegant vinaigrette can be prepared using the finest extra virgin olive oil, freshly squeezed lemon juice, and a touch of aged balsamic vinegar. The vinaigrette should be drizzled sparingly over the carpaccio and caviar, allowing the natural flavors to shine through.

Finally, a garnish of edible flowers and microgreens can be added to enhance the visual appeal and add a subtle, fresh note to this exquisite dish. The result is a heavenly serpent carpaccio with slimy snail caviar that will leave you yearning for more of its luxurious, raw splendor.


  • 1 freshly caught young serpent, skinned and filleted
  • 1/4 cup snail caviar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon aged balsamic vinegar
  • Edible flowers and microgreens for garnish
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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