A soup made with a chicken and saffron boullion base with snails and fennel.
Three snails served in their shells and three served with shallots and foie gras.
A quiche made with local duck eggs, snails, and mushrooms.
Snails done as a red wine ragout with tomatoes, garlic, onion, lardon, and parsley.
Fresh raspberries and strawberries macerated in French brandy with a dash of southern French raspberry liquor served with French vanilla ice cream.
Not all diners in a party must order the snail menu.