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Founded more than 50 years ago, Maison Valentin is run by snail farmers from father to son. With the support of Éric Robert, MOF cuisine, she offers her exclusive recipe around selected Burgundy "Helix Pomatia" snails, mainly from northern Italy, Hungary or Poland.
Drawing on his experience as a teacher at the École Ferrandi, Éric Robert revisits the traditional recipe by using a real cooking broth (shallot, carrot, celery, lovage, red pepper, thyme, bay leaf and sage for digestion) , served with an extra-fine butter from Normandy or Charente-Poitou, well marked French parsley and Spanish garlic.
Maison Valentin does not use any added glutamate, ground almonds or hazelnuts.
Put in the oven preheated to 180°C and cook for 8 to 10 minutes. Take them out as soon as the butter begins to simmer.
Country of production France
❄️ All our fresh products are sent in specially designed insulated packages including cooling gels allowing them to be kept cool throughout the journey.
Annie D. published the 02/11/2023 following an order made on 18/10/2023
Catherine D. published the 31/01/2023 following an order made on 25/01/2023
J'ai beaucoup aimé le goût de ces escargots, la saveur, la consistance et la farce au beurre à l'ail est très agréable. Celui qui a inventé cette recette mérite les remerciements de milliers de gourmets.
Karine C. published the 05/01/2023 following an order made on 26/12/2022
Délicieux 👏👍👌 un seul défaut: pas assez nombreux 😂
Dyane S. published the 04/01/2023 following an order made on 08/12/2022