THE CARACOLA
Although the snail remains one of the standards of French cuisine, there is still a great unknown for most of us. So what more unusual than to visit this breeding of Petit Gris and Gros Gris cooked with olive oil? One distinguishes from snail butter to promote Mediterranean and Cévennes cuisine. Discover the world of snails and discover this small mollusk. Guided tour on reservation. You can then enjoy them at the hostel at night. Even those that the rebute snail will take pleasure in because besides the menu menu, we also offer a menu "escargophobe" with mitonnade lamb mitonnade or grills, hot goat salad in the sweet onions of the Cevennes, or even a charcuterie plate. No need to caracoler at any speed to a table: As you have reserved, adopt the snail's pace: every thing in the time of your visit to the meal to enjoy your getaway. Are you already salivez? That is normal.
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