GATINE SNAILS
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Escargotine, the speciality of Thierry and Maryline, heliciculturists in Saint-Pardoux.
Thierry and Maryline Fréret are heliciculturists. They raise lumas. The timid shellfish are dried, packaged before hibernation, fertilized, cooked and transformed into succulent dishes: sauce with lumas, confits, stuffed shellfish, crunchy with grapes or armagnac, etc. Thierry and Maryline's great specialty is the escargotine. The escargotines are short-boiled gros-gris prepared with Viette butter, garlic, shallots, parsley and spices. There is a plain version or one with paprika or curry.
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