L'ESCARGOTIÈRE BONVALOT

Anne-Catherine Bonvalot is a pioneer in Jura heliciculture. She has been farming for 33 years. Her horned animals graze for 5 months in grassed parks with natural, wild flora, before she proposes her own recipes. Snails cooked in their shells with garlic and parsley butter, of course. But you can also treat yourself to soups, salads and spreads, for example. And let's not forget preparations with saffron cream and cassolettes. The hazelnut savagnin is our favorite. An excellent address!