L'Escargot B.

Situated 10 minutes east of Beaune on the way to the Jura, in the heart of Burgundy, L'escargot B offers genuine 100% Côte d'Or and Bienvenue à la Ferme expertise.

My snails are Helix Aspersa Maxima or gros gris.
They are exclusively French, and are reared in my 2 pens, at the foot of the cows' pasture and a stone's throw from my processing laboratory. They grow in natural vegetation (phacelia, clover, fodder beet, mustard, nettle, etc.) to feed and protect them, but they can also take shelter under the acacia or Douglas fir trees in the pens.

L'escargot B takes an eco-responsible approach and uses no chemicals or fertilisers.
The ingredients carefully chosen to cook my snails are sourced mainly from local suppliers, such as Comté du Jura, Noiseroy butter and old-fashioned Fallot mustard, all of which have a minimal environmental impact.
Everything is homemade: I cook all my different fillings, as well as my short stocks, which are made with wine, carrots, onions, celery, thyme, cloves, etc. All my recipes contain no colourings, stabilisers or preservatives.

A farm shop is here to serve you.
We'll be delighted to welcome you in a friendly setting for visits and tastings of my snails.
For Burgundian purists, the traditional snail in a shell, and for novices or gourmets, croquilles (a biscuit that is eaten in the shape of a shell) with fresh tomato basil, old-fashioned comté mustard and Burgundian flavours (a grandmother's recipe revisited...).

Shop open
Saturday mornings from 10am to 12.30pm, and outside opening hours on request.

Visits and tastings:
The snails can only be seen in the parks during the growing season, i.e. between June and September.
If you come outside these periods, the parks will still be visible (but without snails, which is part of the natural cycle of life), and I will always welcome you for a guided tour of the snail rearing life cycle, the secrets of processing in the laboratory, and tastings.