With the resurgence of classic French cuisine, snails are making their way onto menus in inventive new ways.

F&W Editors
July 01, 2014

With the resurgence of classic French cuisine, snails are making their way onto menus in inventive new ways: ground with chicken into sausage at Serpico in Philadelphia, or paired with fried headcheese (pictured) at Heritage Tavern in Madison, Wisconsin. “Snails add a wonderful earthy flavor to any dish,” says Heritage Tavern chef Dan Fox.

Related:
French Recipe Guide
Endangered French Classics
The French Masters

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