L'ESCARGOT DE L'EPINET
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There is no point in running, it is true that the snail does not go fast, but it is necessary to cook at the right time, the Burgundy snail does not play with tradition! In this farm located a few dozen kilometres from Cluny, Jean-Pierre Barbé is in charge of both raising and cooking horned animals. Prepared in a traditional way, we know that the work is colossal. We will appreciate all the more if it is made by a professional: snails in shell with butter according to an old Burgundy recipe, snails in shell in a crispy shell-shaped dough, puff pastry snails to make only one bite as an aperitif. Preparations in jars also or cooked to suit your desires. The products are good and the prices are correct. As for availability, it's best to call Jean-Pierre!
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