a long time staple of french cuisine, but relatively new to me: snails. we were at: Le Bar a huitres in Saint Germain. they were served on ice, in their shells with a variety of sauces (most of which i had no idea what they were...) An easy one to identify was a red-wine vinaigrette with some floaty things- likely onions/shallots/something like that. the texture of the snails was firm but not rubbery and paired a little too well with white wine. Tres bon!
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