Snail fillet in its own shell stuffed with sun-dried tomato, cheese sauce, garlic, Parmesan, tarragon and smoked paprika. Bake in a preheated 180-degree oven for 8 minutes.
Escargot with pesto sauce
Helix Aspersa Muller for human consumption
Snail caviar
Ravioli with cheese and snails
Escargo with olives and herbs
Escargot stuffed with oyster sauce
Thai Style Escargo with Coconut
Ravioli with porcini mushrooms and snail