L'ESCARGOT DE DROISETTE
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Corinne Piccolet is an expert on snails. She is also a welcoming and passionate person who enjoys listening to her work. Installed since 2010, his breeding is located in a green setting where 200 000 horned animals, big grey (Hélix Aspersa Maxima) to be more precise, graze in a grassy park for 6 months before passing into the hands of the escargotière which has developed many original recipes. Traditional preparations from farm snails become terrines to spread for the aperitif, shell snails in Burgundian style ready to taste after a baking, or skewers, fricassees, puff pastries, sausages, quenelles... or even cooking preparations...
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