I am looking for a particular escargot butter recipe that calls for a type of liquor (probably Brandy among other ingredients and more importantly, cheese. Maybe a type of Brie or Langres. It isn’t at all too cheesy tasting. I’ve had the dish at a place called Michels which is in the Colony Surf Hotel in Honolulu. I’ve asked, but the Chef is extremely reluctant to part with his secret. Thanks in advance for any and all help!