I have eaten at his brasserie, and love his food. And I am a fan of escargot. Yet...I don't know. Maybe in French, puree of escargot sounds more appealing. I trust his creations and I am certain that the dish itself will be tasty. But my initial reaction is shock and awe.
In case the link doesn't work, here is his quote of his idea:
“I mean, I love escargot and garlic, and all that. But I’m still thinking of doing a custard on the bottom and then a purée of escargot and then the puff pastry so you have almost a reverse tart.”