A soup made with a chicken boullion and French saffron base with snails and fennel.
Three snails baked and served in their shells and three with shallots and foie gras.
A mixed green salad with a light cream snail and lobster sauce; a recipe from Nice.
Snails done as a red wine ragout with tomatoes, garlic, onion, lardon, and parsley; from Bordeaux.
Fresh raspberries and strawberries macerated in French brandy with a dash of southern French casis liquor served with local French vanilla ice cream.
Not all diners in a party must order the snail menu.