L'ESCARGOT DES MURAILLES
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2024
Recommended
•
2024
Antoine Chenard is a heliciculturist since 2005. From the egg to the transformation, the whole process is done on site. The snails are fed GMO-free feed for superior quality. At the farm and at the markets, the snails are sold in two forms: ready to cook for cordons bleus or fully prepared with the famous parsley butter sauce. Other recipes are skilfully concocted by the professional, such as mini cabbages, nettle brioche or veloutés. The farm can be visited part of the year.
Did you know? This review was written by our professional authors.
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