L'ESCARGOT JURASSIEN
Producer
5/5
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2025
Recommended
2025
The small farm is surrounded by meadows as far as the eye can see. The heliciculturist does his utmost to ensure that his "horned beasts" evolve without stress: they spend 45 days in a greenhouse nursery, then "graze" in the open air until they reach their optimum size. They are processed in the farm's laboratory, buttered in the form of "croc'apéro" (with wheat paste, porcini mushrooms, wild garlic...) or in verrines short-boiled in Arbois wine, to spread, with wild garlic, candied in duck fat... The store is integrated into the farm.
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Members' reviews on L'ESCARGOT JURASSIEN
5/5
4 reviews
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La recette ail/persil est probablement la meilleure que j’ai dégustée
Merci !