8th Annual Snail Festival / 10 - 12 July 2025

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A tomato, garlic, and bread soup; a traditional recipe from the southwest of France. 

A quiche made with local eggs, onions, lardon, and cheese, with a hand-made pie crust; a traditional recipe from France and not your usual eggy pie of anglo-american gastronomical infamy.

Six snails baked in their shells with parsley butter and no garlic; imported from France.

A provencal vegetable medley with a baked cheese topping; not the last refuge of over produced tomatoes.

Four U-10 shrimp baked with boursin cheese in parchment. 

House made crepe filled with lobster, bay scallops, and mushrooms in a bechamel sauce.

A stew like dish made with Woodstock's Hilltop Homestead Farm, mushrooms, chestnuts, and carrotsin red wine.

A duck leg and thigh dry brined and then cooked in duck fat for half a day, roasted with herbs de Provence, and finished with black truffle salt.

A boneless quail filled with duck foie gras, cranberry, and ground goat stuffing, then roasted with herbs de Provence and finished with a southern French cassis liquor sauce.

A southern French white bean casserole cooked a couple of days with our local house beef sausage, French roast pork, lardon, kielbasa sausage, and duck confit.

So well known, no description is needed.

Fresh strawberries and raspberries marinated in cognac and brown sugar, served over local French vanilla ice cream. 

An apple and walnut cake served with local French vanilla ice cream.

Cooked salmon made into a pate with butter, shallots, and vodka.

A traditional French recipe made with local rabbit and mushrooms in wine.

An Easter recipe of a roasted and stuffed ham from Carcassonne. 

Simply baked in parchment with olive oil and lemon.