We stocked up on tips to make a good snail butter.
Alain gave us a recipe for snails “in candy”. Bernadette gave us a recipe for snail parmentier. We also received Larissa, “heliciculturist” and therefore producer of snails at Girmont Val d’Ajol
Our chef
Thierry VINCENT, the “bolée” creperie 43 rue des Bridges in Nancy.
Our merchant:
Yannick MARTINEAU is a cheese dairy at the Marché Central in Nancy. He gave us his current selection, and we talked about Langres blue again.
Our expert:
Stéphane from the largest barbecue community in Europe for successful smoked fish.