When we visited the French restaurant, escargots would enter the menu list. Generally served as appetizers to increase appetite. Escargot is a large family of snails occupying prestigious positions in the culinary world.
Menu escargots often found in fine dining restaurants French or European. Fine dining restaurant is the name for the restaurant with full service and cuisine which usually starts from appetizers, maincource and dissert.
Escargots are contrived for the appetizer, it is generally not processed by complicated. Simple with a strong taste. Each country has different processing techniques escargots. In Japan, the refinery is using ginger, vinegar and sweetener. In France, escargots dish mixed with butter and garlic, and indeed for the appetizers are advised not to get too heavy.
In restaurants abroad, some even serving escargots still use shells, issued before the meat, seasoned again inserted into the shell. Escargots processing is quite complicated, must be absolutely clean and there are several different processing techniques. If not properly processing initially, escargots taste is not too special.
Some of them serving escargots Escargots a la bourguignonne, Escargots Prosciuto, Brochettes of Escargots.
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