Jacques Gastreaux Posted June 18, 2006 Share Posted June 18, 2006 Over on the 1789 thread, Poivrot Farci criticizes both 1789 and Bistro Bis for allegedly using canned snails in their escargot. That got me thinking about where they come from and how to they arrive in most restaurant's kitchens. Do some suppliers ship them live; do some restauranteuers go out into the garden and harvest them themselves? What is the nature of the snail distribution chain? Does Marcel’s use canned ones as well? Is there something inherently inferior about using canned snails? eta: in the meantime, I have been well educated by Poivrto Farci on snails. There is a lot I didn't know. Link to comment Share on other sites More sharing options...
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