The best local producers Chapelle-Voland

The Choupin'Escargots are large grey gastropods raised in the open air at Chapelle-Voland. Once they have reached maturity at around one hundred and twenty days, they are then cooked to become gourmet dishes. On the menu, the classic coquille à la bourguignonne and a whole range of "choupis" (i.e. a crispy shell) are offered: Provençal, Comté, goat's cheese/honey... to be found frozen. But also a range of preserves with verrines in court-bouillon and snails flavored with pontarlier anise. A delightful treat!