CHAMP'ESCARGOTS
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Heliculture has no secrets for Jean-Louis Pierre. In his breeding, he shares with you his passion for horned animals and makes you discover the path of gastropods from the parks to the plate. Here, snails are raised from May to October, it is necessary to wait until the Gros-Gris has reached its adult size, which is close to that of the Burgundy snails, before picking it up. They are then prepared, cooked and short bubbled to be sold in jars. In the shop, they are available in ready-made dishes with cream, mushrooms and bacon, "crunchy" in a fake shell made of wheat paste, a perfect appetizer for an aperitif or as a spread, to be served warm on toast.
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