Snail fillet in its own shell stuffed with coconut slices, tom-yam sauce, ginger, chili pepper, lime and cilantro. 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
Escargot with sun-dried tomatoes
Escargo with olives and herbs
Escargot stuffed with oyster sauce
Ravioli with porcini mushrooms and snail