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 eggs, snails, and mushrooms.
Snails done as a red wine ragout with tomatoes, garlic, onion, lardon, and parsley.
Local watermelon sorbet topped with a dash of vodka.
Not all diners in a party must order the snail menu.
To be developed.