Peconic Escargot - Fresh In Shell - 4 Dozen

Love them. Bravo for this rare offering of "Petits Gris" (meaning 'small grey - and yes, to answer a comment on e-fish, yes, they are small, but so tasty!), see the reason why below! There are, at least, two ways to cook snails in France: 1/ À la Bourguignone, the most known (and touristic?) way, which requires Burgundy snails, aka "Gros Blanc" ('' big white'), served stuffed and baked with a "beurre d'escargot" (butter, parsley, garlic, shallot), and 2/ À la Charentaise (pictured), as cooked in a wide area around Cognac, in the North of Bordeaux. This dish called 'cagouillade' ('cagouille' referring to snail, and in particular "Petit Gris", in Charente's dialect) is a stew featuring Petits Gris in their shells (previously poached ~15 minutes in a court bouillon), tomatoes, aromatizing veggies (carrots, onions, celeriac, garlic...) and herbs (thyme, bay leaf...), local white wine, Cognac and/or Pineau des Charentes, and often, although optionally, some meat, such as sausage filling, ground beef, big cured ham dices... here, I used Pineau and homemade shredded duck confit leftover, and it was just fantastic!!!

The snails are very fresh but soo tiny you need a magnifying glass to get the meat out. For me It is not worth the price.

They were very tender and had flavors of mushroom's and hints of truffle. A delicacy indeed that’s was cooked solely cooked in butter, garlic, shallots, thyme, lemon and white wine.