VIA L'ESCARGOT
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Breeding, processing, sale of finished products. Market sales. Present at Pari Fermier at the end of September in Chaville (92).
Michael raises 300,000 large snails in the open air and in total freedom, on a healthy, gourmet and balanced diet. He then transforms them in his laboratory into snails in shell or crispy, sous-vide in court-bouillon, velouté, boudin blanc d'escargot and toastinette... Direct sales at the farm, but also at local fairs and farmers' markets. Michael regularly takes the time to show visitors around his farm by appointment. Fête de l'escargot at the farm every first weekend in June.
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