Escargot is a famous French food that uses basic ingredients snails. Snails may not be delicious food for many people, but if cooked properly can be made into delicious food. Snail meat is very rich in protein, vitamin B2 and contains amino acids that are good for the body. For the people of France, is a valuable animal is very expensive when processed into escargot, even said to be a symbol of prestige for the culinary connoisseur of the fashion centers of the country.
Authentic French country dish is very simple presentation, only seasoned garlic alone so that further highlight the original flavor bekicotnya. Sound unusual? But make no mistake, the price per serving escargot that has a nominal more than we imagine. Usually the selling price of a portion of escargot as an appetizer in restaurants premium France around Rp. 300 thousand's. Which makes the price expensive escargot is processing that is not arbitrary and takes a long process. That said, it is mentioned that the escargot become a benchmark for quality or not an authentic French restaurant
Escargot menu at first glance it looks simple, but in fact the manufacturing process is very long. Starting from store snail lives in a wooden box and left for days without food to eliminate toxins in the mucus that comes from soil nutrient. After that, the snails then repeatedly soaked in water to remove the remnants of the mucus. Once clean, the cook was also the same length. In France, escargot cooked first by way put in a furnace with hot embers and then inverted using a trowel similar heat resistant metal with a long wooden algae. It takes about 2 to 3 hours to process them until cooked. Escargot is commonly served as an appetizer (apetizer) in Portugal, Spain and in
France, and are a typical dish in the Catalan region of Spain. . Escargot is very popular in France, to the extent that almost all French restaurants have the escargot in the menu list. Escargot in French is called l'escargot, snail in English, and snails in the Malaysian language.
Escargot, raw snail dish from France
