L'Escargot du Campet'
On the Larzac, near the Templar town of La Couvertoirade, Franck raises his gros-gris snails organically in a small sheltered sinkhole called "Le Campet" or "little field" in Occitan.
Guided by his Charentais roots, Franck settled in La Blaquèrerie to set up an atypical snail farm in the Grands Causses region.
From spring to late summer, under the shade of a large oak tree and sheltered by tunnels formed by wooden planks, these little horned creatures grow for 4 months, fed on organic flour and the vegetation growing in the park. When the snails have reached maturity, they are collected and put on a fast.
From autumn through to the end-of-year festivities, Franck cooks them in many different ways: short-boiled snails, breaded skewers, rillettes, mini puff pastry bites with Roquefort cheese, snails in shells or in cRoquilles à la Bourguignonne... there's something for everyone!
Find Escargot du Campet' products :
to order (pick up at the farm),
in Millau or St-Affrique biocoops
in boutiques: Epicierie Le Panier in Ste-Eulalie de Cernon and Etape Paysanne du Larzac in Le Caylar
at night markets in summer (Couvertoirade and Cornus).
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