Maxime Gaillard

Maxime Gaillard is a sous-chef at La Borie, a unique farm-restaurant located in the 15th arrondissement of Paris. He is known for his meticulous approach to preparing escargot eggs, treating the process with the care and precision akin to a gold miner. Under his guidance, the escargot eggs are transformed into a gourmet delicacy, showcasing their exquisite flavor and texture.