Recipes: from classics to more modern preparations
The different species of snails
The different sizes of snails
How to taste snails? / Comment deguster les escargots?
Everything starts in Central Europe where snails are gathered in the wild, cooked, washed and then calibrated. Then comes the preparation of the materials: the shells, the cooking of the flesh and the making of the stuffing with butter. Made in our garment workshop in Strasbourg, the largest French unit of this type, the preparation of snails is done in a traditional and artisanal way: the flesh is carefully cooked in a broth flavored for several hours, then manually put in their shells, before being covered, always manually, stuffing prepared the same day.
Manufacture of snails Escal / Fabrication des escargots Escal
Tout savoir sur l’escargot
La fabrication des escargots
Les recettes : des grands classiques aux préparations plus modernes
Les différentes espèces d’escargots
Les différents calibres d’escargots
Tout commence en Europe centrale où les escargots sont ramassés à l’état sauvage, cuits, lavés puis calibrés. Vient ensuite la préparation des matières : les coquilles, la cuisson des chairs et la confection de la farce au beurre. Réalisée dans notre atelier de confection à Strasbourg, la plus grande unité française de ce type, la préparation des escargots se fait de manière traditionnelle et artisanale : les chairs sont soigneusement cuisinées dans un bouillon aromatisé pendant plusieurs heures, puis remises manuellement dans leur coquille, avant d’être recouvertes, toujours manuellement, de la farce préparée le jour-même.
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