Escargots
Thanks to the expertise and the culinary tradition of French Chefs, snails are now considered to be a delicacy and are found all around the world.

There are many types of snails, the most common ones used in food preparation are :

 
Helix Aspersa: The garden snails found in the Australian gardens. They have a thin fragile shell not suitable for serving them, as the shell can break easily. Even if the meat is of reasonable quality, it is not generally used in culinary preparation because the snail is of a small size.
Achatina: These snails are found in South Asia. They don’t hibernate and can be gathered all year around. The size of the snails is similar to the size of the Helix Lucorum. The quality of the meat is reasonable. They are often found on the Australian market but because they are not prepared according to the traditional recipes, often the quality of the product is poor and without any taste and flavor.
Helix Luorum: The most common snail found in food preparation. It is gathered in the Southern part of Europe and in the Middle East. The quality of this snail is very good when prepared according to traditional recipes. A tasting by the Veterinarian school of Maison-Alfort, in France, found the Helix Lucorum to be the best tasting tinned snails available.
Helix Pomatia: The Burgundy snail! These snails originate from the centre of France. They are the most sought after snails for the quality of the flesh and their taste even if sometimes they taste earthy due to the length of their hibernation as they live in a colder climate. Unfortunately they have been hunted almost to extinction and are more and more difficult to find. It is still possible to buy the Pomatia but they are expensive and not often available.
Snails are difficult to breed commercially. Many studies and attempts have been made without encouraging results. We will still have to rely on Mother Nature and their ability to reproduce as they are hermaphrodites !
 

A simple recipe:
Fried Escargots with Crushed Tomatoes:

Preparation: 15 minutes Total cooking time: 10 minutes

For 4 people

6 dz Snails “La Française de Gastronomie »
2 Punnets of cherry tomatoes
3 cloves of garlic
2 tablespoons olive oil
Flat parsley – oregano
Salt – pepper

Drain the snails
Peel the cloves of garlic and chop finely
Wash , dry and chop the parsley (approximately 3 teaspoons)
Wash, dry and chop the oregano (2 tea spoons)
Rinse the tomatoes and cut them in half or quarter

Heat the oil in a fry pan, gently fry the snails, take them out and keep them hot.
Fry the tomatoes for 5 or 6 minutes with the oregano and the garlic, salt and pepper to taste.
Crush and pour the tomatoes into 4 plates.
Arrange the snails on top and sprinkle with parsley.

Voila! Serve with a glass of chilled dry white wine and a nice crusty slice of bread.

Bon appétit !

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