Escargot to Go

[FunnyJohn]

Here's the source for the ultimate escargot

"These are the Kobe beef of snails," says Doug Dussault.

Dussault, a.k.a. the Snailman, should know.

The sole importer of helix pomatia, the most succulent of edible snails, Dussault manages a team of foragers who look for the little mollusks in the wilds of France, Italy, Romania and the Czech Republic."

[Ilaine]

I would like to order some snails but before I do, I am wondering which size is tastier, petit or large?  Or is it just a matter of preference?

Also, how should one prepare them for a simple, classic dish?  Putting them back into the shells as they do in fancy French restaurants is not my style.  I would think garlic and butter and parsley.