Escargots, in French cuisine, is a dish of cooked land snails, usually served as an appetizer. In France, escargots are typically only eaten on festive occasions.
The French word escargot (meaning snail) is almost invariably used on restaurant menus (especially in North America) to refer to snails as a food item, though in most Commonwealth countries one can also order snails in English.
Not all species of snail are edible, but many (116 different species) are. Even among the edible species, the palatability of the flesh varies from species to species. In France, two species native to France are normally used for preparing escargots. One of these, the "petit-gris" Helix aspersa, is common in temperate climates worldwide.
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Chef Escargot - Sales of live, canned, jarred, or fresh frozen meat.
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