AUX ESCARGOTS DE SAINT JEAN DE BOISEAU
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Manuel has been a helper for 4 years. Far from being a vocation or a dream of a child, who was a training photographer and worked as iconographer in Ile-de-France, he left his job to take a tour of the world. And it was in Asia that he had the idea of the helicopter, in Hong Kong precisely. He had the desire to open a restaurant abroad by highlighting a typical French gastronomy product. He then discovered the snail farm remotely and was interested in the subject. Returning to France, he was trained in chhelfield training, then another to settle and went looking for land to start his breeding. Today, Manuel leaves between 150,000 and 200,000 small horny beasts. Released in mid-April at the beginning of June, the first adult snails (bordered) are then hibernated at a temperature of between 4 and 6 ° C, as they would do in nature, and kept in cold room for several months. Manual works in charge, and kitchen for that snails every week. The flesh is washed to the big salt before being cooked in the short broth. Of course, it offers the unavoidable and traditional snails with the perched butter, either in their shell or in sketches, a salted biscuit in shell form. Other proposed recipes include dried tomatoes and basil snails; to the roquefort or to the potibrown. Also note, for the most reluctant, escargotine: a recipe of butter perched with mixed flesh to spread and go to the oven.
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