Food Tip: Knights Know How to Eat Petit Gris

#eat #eating #snails #French #escargot

"A heritage French snail is called Petit Gris, or Little Grey snail"--Paul Ebeling

Think of them as equivalent to bay scallops, small and prized for their sweet flavor and tenderness. Sourced from a boutique escargotiere, a snail farm that raises snails in sunlit greenhouses on a wild foraged diet of greens and herbs, which contribute to a nuanced flavor profile.

Fully cleaned, buttered, lightly salted, and cooked for your convenience, these succulent escargot need only to be heated briefly before serving.

You may add garlic, parsley, and a splash of white wine for a truly traditional experience.

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