When we tell you that Magland is the right place to have an aperitif: the sausage is very good, but there is also the snail which is pampered, pampered by Maxence and Héloïse, respectively heliculturist and heliculturist by trade. This maglancharde specialty is one of our best local products!
Gros-Gris in shambles
The breeding of Heloise and Maxence, The snails of Mont-Blanc, offers Gros-Gris and not just a little! 600 snails on average are offered each year.
The snail temple
The specificity of breeding is reproduction, which is not the case everywhere. It takes place from the feast of lovers, normal! Thus, snails reproduce from Valentine's Day until June. Each week new spawns give birth to many baby snails!
Each baby will become adult between 4 and 5 months: the ideal time for his flesh to become very tender.
The delight of local products
You can visit the farm from April to September to meet the heliculturist and the heliculturist (triple count in scrabble!) And especially buy very good products with multiple flavors such as the snail pate called Escapéro.
You will also find Escargotine: snail in a salad dressing without vinegar with parsley, garlic, oil, shallots and herbs ...
Even more original: the Croquilles! A snail shell that looks like an ice cream cone that can be eaten entirely with the snail accompanied by a parsley butter. We lick their chops in advance!
Maxence and Héloïse also make jars of snails cooked in homemade court-bouillon, of different sizes: small, medium or large.
The quality of the terroir is at the rendezvous! So don't wait any longer, go for a taste of these delicious snails directly at Magland or at the Mont-Blanc fruit farm.
To make your mouth water
Little recipeAbalone and snails in parsley with caviar to make your mouth water!
