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French cooked snails. In French cuisine, edible snails are served for instance in Escargot à la Bourguignonne. The practice of rearing snails for food is known as heliciculture. For purposes of cultivation, the snails are kept in a dark place in a wired cage with dry straw or dry wood. Coppiced wine-grape vines are often used for this purpose.
Snail dish from Toledo, Spain. Snails are eaten by humans in many areas such as Africa, Southeast Asia and Mediterranean Europe, while in other cultures, snails are seen as a taboo food. In English, edible land snails are commonly called escargot, from the French word for 'snail'. [1]
Terms such as "garden snail" or "common brown garden snail" are rather meaningless, since they refer to so many types of snails, but they sometimes mean C. aspersum. Cornu aspersum, formerly officially called Helix aspersa Müller, is also known as the French petit gris, "small grey snail", the escargot chagrine, or la zigrinata.
Helix pomatia, known as the Roman snail, Burgundy snail, or escargot, is a species of large, air-breathing stylommatophoran land snail native to Europe. It is characterized by a globular brown shell. It is an edible species which commonly occurs synanthropically throughout its range.
Lou Carcolh, or the Carcolh, is a mythical beast from French folklore.It's described as a large, slimy, snail-like serpent with hairy tentacles and a large shell.It is said to live in a cavern beneath Hastingues, a town in the Les Landes region in southwestern France.
a close relationship or connection; an affair. The French meaning is broader; liaison also means "bond"' such as in une liaison chimique (a chemical bond) lingerie a type of female underwear. littérateur an intellectual (can be pejorative in French, meaning someone who writes a lot but does not have a particular skill). [35] louche
The grove snail, brown-lipped snail or lemon snail (Cepaea nemoralis) is a species of air-breathing land snail, a terrestrial pulmonate gastropod mollusc. [3] It is one of the most common large species of land snail in Europe, and has been introduced to North America. Subspecies. Cepaea nemoralis etrusca (Rossmässler, 1835) [4]
Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃] ⓘ), also called escargot (pronounced ⓘ) or pain russe, is a spiral pastry often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively. It is a member of the pâtisserie viennoise family of baked foods.