1. Preheat the oven to 180°C.

2. Roll out the pastry on a floured surface. Sprinkle with anise and cut into 4 equal disks. Reserve for 15 minutes in the fridge on a paper-lined plate.

3. Brown the pastry for 10 minutes in the oven. Let it cool on a rack.

4. Cut the bacon into strips, blanch for 1 minute, and drain.

5. Chop the shallots and garlic. Chop the herbs, reserving some leaves for decoration.

6. In a saucepan, cook the chopped herbs with 20 g of butter for 5 minutes over low heat. Add the bacon and cream; bring to a boil, season with salt and pepper, and reserve warm.

7. Sear the cleaned mushrooms with 30 g of butter. Add the shallots, pepper, and salt; cook for 5 minutes over high heat.

8. Poach the drained snails in the remaining butter with the chopped garlic for 5 minutes. Season with salt and pepper. Add the pastis and bring to a boil. Remove from heat.

9. Mix the lemon juice, olive oil, salt, and pepper. Reserve.

10. Top the pastry disks with the herb cream, distribute the snails and mushrooms. Drizzle with the vinaigrette and decorate with herbs; serve immediately.