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Snails prepared Burgundian style
The snails are encased and then buttered by hand, thanks to unrivalled expertise.
The stuffing is a traditional Burgundy stuffing, prepared with scrupulously chosen ingredients: butter, garlic and parsley. They contain no colourings or preservatives.
All that's left to do is arrange them in a dish and put them in the oven. They come in a range of packaging options.
Snails prepared Burgundian style
The snails are encased and then buttered by hand, thanks to unrivalled expertise.
The stuffing is a traditional Burgundy stuffing, prepared with scrupulously chosen ingredients: butter, garlic and parsley. They contain no colourings or preservatives.
All that's left to do is arrange them in a dish and put them in the oven. They come in a range of packaging options.
Snails prepared Burgundian style
The snails are encased and then buttered by hand, thanks to unrivalled expertise.
The stuffing is a traditional Burgundy stuffing, prepared with scrupulously chosen ingredients: butter, garlic and parsley. They contain no colourings or preservatives.
All that's left to do is arrange them in a dish and put them in the oven. They come in a range of packaging options.
Snails prepared Burgundian style
Our preserves are made in the traditional way. The tins are filled by automatic counting after precise calibration, then juiced and sterilised.
The court-bouillon, flavoured according to our own recipe, preserves the snails, giving them all the flavour of carefully selected herbs and spices.
After draining, the snails can be used either in the shell with a stuffing, or for cassolettes or other recipes.
Our preserves are Clean Label certified, and contain only natural ingredients.
Snails prepared Burgundian style
The snails are encased and then buttered by hand, thanks to unrivalled expertise.
The stuffing is a traditional Burgundy stuffing, prepared with scrupulously chosen ingredients: butter, garlic and parsley. They contain no colourings or preservatives.
All that's left to do is arrange them in a dish and put them in the oven. They come in a range of packaging options.
The "APERO' CROC"
These are light, crispy biscuits filled with a snail and stuffing.
Mini puff pastries
An essential part of the aperitif. These are puff pastries filled with a snail and stuffing.
Stuffed mussels
An alternative to snails, delicately flavoured with butter, garlic, parsley and lemon, will delight the most discerning connoisseurs.
Frogs
As a specialist in flavoured butter, we've adapted a recipe for frogs' legs, another essential dish in French gastronomy. The stuffing is placed in the shape of a flower directly onto the frogs. All that's left is to place them in a hot frying pan and leave them to brown.
Butter, garlic and parsley seasoning
A ready-to-use seasoning roll with multiple applications: on meat, fish, vegetables, bread... Or prepare your own snails. To be eaten hot only.
