Espromer presents the gastronomy of stuffed snails

Our ancestors of the Mesolithic era already enjoyed the snail! Then the Greeks and Romans, who were fond of it, passed on various ways of accommodating it. In the Middle Ages, the snail frequented the noblest tables and, in the Renaissance, the cooks of Francis I and Henry II elevated him to the royal rank!

In 1814, at a dinner in honour of Tsar Alexander I, Talleyrand commissioned Antonin Carème (his chef from Burgundy) to cook a new recipe. He has the idea of serving snails stuffed with butter, garlic and parsley. The recipe works wonders! Since then, and throughout the 19th century, it has been on the menu of the great restaurants in fashion.

These days


Even today, he is not a Grand Chef who did not honour the snail. Bocuse and its snails with Bourguignonne, Blanc and its snails with sorrel, Guerard, Haeberlin, Verge, Troisgros, Gagnaire, Chapel, Robuchon… and many others, have brought it out of its shell to flavour, flour, grill, spice, marinate, simmer and make treats that are as surprising as they are tasty. The gastronomy of snails stuffed or otherwise worked takes up more and more space in the GMS.

If it inspires the greatest, it remains as popular and offers its flavors in all the terroirs of France: saintonge hoods, suckers from Provence, schnacka from Alsace, luma du Poitou, cararaulada from Languedoc…

Today, there is no need to go snail hunting or spend hours preparing them; the snail trees put all their know-how into their power to make this exceptional dish accessible to all.

In the fresh or frozen section, there's nothing simpler than finding a dozen burgundy-stuffed snails. Packaged in trays to bake, they are ready to be enjoyed in a few minutes.

In the grocery store, they also come in cans. Everyone is free to cook them in their own way according to their mood. Spices (pepper, coriander, curry, nutmeg, turmeric…), herbs (parsley, dill, mint, garlic, onion, anise…), vegetables (fennel, tomato, mushroom, sorrel, potato, spinach…), butters, oils, wines, alcohols and other ingredients (lard, anchovies, Parmesan, shortbread or puff pastry…) they are willing to meet all the meetings. In cassolette or salad, as a dish or as an aperitif.

Nutritional qualities

A rich and light foo
d-The snail has a low energy value (81cal per 100g), as well as a low fat, saturated fat, sugars and salt.-It is a source of
calcium, potassium, iron, vitamins C and B12.-And it is a
bove all rich in protein, phosphorus, magnesium and vitamins B6.
-This gives it particularly sought-after nutritional characteristics.

Source: 2010 A.G Compilation (based on SU.VI. MAX, INCA 2, SOUCI, CIQUAL 2008, FCEN 2010, NUBEL)

Stuffed snail raviole recipe

Ginger Meadow Snail Raviole, Ambert Fourme Espuma

This recipe was produced by Frederic Mentec of domaine de Vil
lersau Cambremer AOC festival as part of the 2013 cooking workshops

Frédéric MENTE
CDomaine de Villers "Le Matisse"
10, Route du Belvédére – 14,640 Villers on Mer
Tél. 02 31 81 80 75
www.restaurantdeauville.com