“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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