Chatifrais Wild Hand-Harvested Field Snails are simply delicious. The snails are raised using modern heliculture and, upon maturity, and hand-harvested to ensure no damage comes to the snails and their freshness and integrity remain intact.
The snails are then deshelled and are preserved in court-bouillon (which is a simple stock of salted water, or brine), bay leaves, white wine, and black peppercorns. The snails are allowed to soak up all of the flavors of this mixture, giving them further depth and elegance when eaten.
These delicious snails should be drained before preparation. Simply place the snails in coquilles vides d’escargots and place heavily herbed garlic butter on top. Serve as is for the perfect, most exotic, romantic plate of escargot.