Escargot Passion

Snail rearing Some books and web sites

Blond des Flandres escargot All the links on the matter
Cooking Guestbook

Excessive gathering, pollution, intensive agriculture have largely contributed to rarefaction of edible snails in the wild, here in France, and in many Countries.

Thus, there were new attempts of breeding our two main species: the Burgundy snail (Helix pomatia) and the Petit-Gris (Helix aspersa).

Today farming techniques exist and we can say that domestication of Petit-Gris is approached (not yet Burgundy).

But an important project is now to aim: creating some races which are both well adapted for breeding and better for Consumers.

I have bred snail in an experimental way for years...

I have selected and crossed Petit-Gris since 1985 and I think I have obtained that will be perhaps one of the first snail breeding races; I call it Blond des Flandres

All you want to know is here, except economic point of view :

breeding techniques

preparation and recipes

a page about my experimental strain

a page with references and best sites on the subject which is completed now with all the links we can find on the WWW

a WebBoard about snail breeding

and a guestbook !!!

WebBoard : snail breeding

a beautiful specimen of Helix Pomatia (the Burgundy)...

...but the Petit-Gris (Helix aspersa) is better for rearing

and the strain "Blond des Flandres" of this species is really so beautiful... isn't it ?
 Snail rearing
Snail rearing Some books and web sites
Blond des Flandres escargot All the links on the matter
Cooking Guestbook

There are different methods for rearing snails. Usually in France, reproduction and nursery take places indoor, in
climatized areas, and fattening outdoor, in pens.

Here is that I advise, in order to obtain a very good quality :

Don't touch !... (idea and script : Philippe Roulland )

Which species ? : Helix aspersa aspersa, the Petit-Gris, (about 10g) or Helix aspersa maxima, the Gros-Gris, (about
20g). for more details

Cycle : (in north hemisphere)

- from March to October in countries with a cold winter and a not too hot and dry summer, as mine, in the North of France.

- from September to May in countries with a wet and cool winter and a very hot and dry summer, as some Mediterranean
regions.

Feeding: it’s better to feed snails with a dry meal, rather than a green fodder. It’s more efficacious and hygienic. This is
my formula :

calcium carbonate 30%, calcium phosphate 4%, soya meal 20%, sunflower seeds 5%, wheat flour 40%, and vitamin mix
1%; whole is finely ground. With 2 kg ( about 4 lb.) of this food, I product 1 kg (2 lb.) of snails. 7 kg of lettuce would be
necessary for the same result !

Reproduction : breeding snails are put in cages at a density of 200 Petit-Gris or 100 Gros-Gris per m² (i.e. about 4 lb. per
square meter), with food and water ad lib., and some pots which are filled with a good soil. Ideally, these boxes are placed
in a room which is kept at 20° Celsius (68° F), with a relative humidity of 95%, and a long photoperiod (16L / 8D). But we
can also simply use a greenhouse. Snails are hermaphrodites but they have to mate before laying some days later.

When a snail has laid, the pot is placed into an incubator at 20° C and covered. Three weeks later, about 100 new
hatched snails appear under the lid.

Usually, we can expect a yield of 70 young snails per breeder for 2 months.

Nursery : cages with well moistened soil are stocked with less than 2500 young snails per m², in the same "climatic
conditions" than breeders. 3 to 4 weeks later, these young snails are brought outdoor.

Outdoor pens : I advise to stock them with no more than 300 Petit-Gris or 150 Gros-Gris per square meter, in order to
have a really good growing. We have to protect them against rodents and shrews, for example with a grid in the ground.
With a mosquito net as lid we both protect snails against birds and prevent escaping.
 small pen in my garden large pen / Fabien Lesaffre - 59560 Comines (France)

Gathering: some Petit-Gris reach their adulthood 10 to 12 weeks after hatching, a lip has formed on shell (13 to 15
weeks for Gros-Gris). Some days later, we can begin to pick them : do not forget to keep the best specimens for the next
breeding season. The last animals are picked 3 months later, about 90% of Petit-Gris have a lip (80% of Gros-Gris).

Hibernation: only future breeders are placed in hibernation, in wooden boxes, well dried, and out of frost.

Note: indicated growing tax is observed in my pens, but it might be different in other environmental conditions, or with
other strains.

for visiting my breeding system : click here

Now you have to adapt this information to your own situation. Be inventive ! So snail rearing is very interesting.
 The Blond des Flandres
Snail rearing Some books and web sites
Blond des Flandres escargot All the links on the matter
Cooking Guestbook

a story of selection and crossing

Any domestic species has a great number of races, well adapted to different hearts, and different uses. All have been obtained :

- by selection in a population, with a good choice of breeders, generation after generation.

- by crossing with external animals which have good traits.

It is also the case of "Blond des Flandres" snail

In France, there are two kinds of snail consumers : the first ones who like the Burgundy, and generally big snails, for a traditional
use, and the other ones who prefer the Petit-Gris.

Breeders have to choose between these two types. It is not possible, today, to rear the Burgundy with a good profit. Therefore this
snail is replaced by Helix aspersa maxima, the Gros-Gris, which is a cousin with the Petit-Gris, from Algeria. Unfortunately the
Gros-Gris has a very dark mantle unlike the two other snails, in opposition to our habits.

So my idea is to create a snail which looks like the Burgundy but easy to rear as the Petit-Gris. That is the "Blond des Flandres"

Petit-Gris (10 g on average) Blond des Flandres (20 g on average) Gros-Gris (20 g on average)

These three snails belong to the same species Helix aspersa

Year after year, I have crossed and selected Petit-Gris, Helix aspersa aspersa, mainly for two traits: shell size and color.

In 1998, 50% of my animals had a shell diameter larger than 40 mm ( 1.57 in ), and 75% had an uniform ochre shell (unicolor).
One had a shell diameter of 54 mm ( 2.12 in ), I think it is the world record for this species.

for visiting my breeding system : click here

Note: we cannot say that "Blond des Flandres" is already a breeding race. Traits are not fixed and experiments have to be
conducted in commercial conditions. But I think it is in a good way !

The "Blond des Flandres" is not alone ! I know an other attempt to select a breeding strain :

the "Jaune de Gand" of Prof. André De Grisse ("Gentse Gele" in Dutch)

It is a strain of "Gros Gris", selected for 10 years, with a yellow shell, as "Blond des Flandres".

[ M. De Grisse home page ]

 Preparation and recipes
Snail rearing Some books and web sites
Blond des Flandres escargot All the links on the matter
Cooking Guestbook

this page is being transformed, many Thanks to M. J.Kearney who translated the corresponding French page

Escargot growers are also lovers of good food !

It is necessary to know how to prepare them and to know some good recipes.

Here is the instructions of the Initial Preparations followed by the preparation of the traditional Burgundy butter
and less classic recipes in a part where you can (and should) intervene.

Initial Preparations

Traditional Method : After the escargot have passed a fasting period for 5 or 6 days in wooden boxes (never in plastic
unless they have a bottom well ventilated, the objectives of which is to make them dry) they should be washed in running
water or with a garden spout. Next they are put in a big container a layer of escargot with a hand full of rock salt. Follow
this with another layer of escargot and another hand full of rock salt, etc. The escargot will issue a lot of foam in what is
called disgorging themselves. We braise them for a while and then wash them again very carefully before scalding them.
It is difficult and in my opinion, useless.

Personally : I never proceed as described above, even for the escargot gathered in the wild. I put them in a box of white
wood (wood without tannic acid) with a bottom grating and raised 15 cm (5 in) above the ground so they can never touch
the ground (to prevent them from eating the dirt or anything else). The first evening I wash them thoroughly with a garden
spout. That activates them so they empty their intestines. The same step I do on the second and sometimes third
evenings.(Note : you can give them dill (anethum) these first two or three days to give them a good flavour). If they are
very dirty, it may be necessary to wash them one by one. During next three days, I leave them to dry.

After these three days or the salt treatment above, the escargots are put into boiling water where they are left for three
minutes after water is boiling again. Then they are removed from their shells. The hepatho-pancreas ("tortillon" in french)
can be cut off or not depending on preference. Lovers of the Petit Gris prefer the entire escargot whereas it is preferable
to remove the hepatho-pancreas of the Gros Gris or other big species. The raw flesh is then put into cold water saturated
with salt for one-quarter hour. They are rinsed thoroughly with fresh water after which they are ready for cooking or
freezing.

If you want to use the escargot shells, first wash them in soda powder, rinse several times and boil them to sterilise them.

Traditional cooking method

The escargot flesh is cooked in Court Bouillon. You put it in fresh Court-Bouillon and heat progressively up to simmer for
about 60 to 90 minutes depending on the size of the individual escargot.
Court- Bouillon : 1/2 liter of white wine for 1 liter of water in which we add parsley, thyme, laurel, onion, shallot, garlic, salt
and pepper, clove, and other spices according to taste : anethum, mint, carrot... Quantities of each ingredient have to be
test, it's the personal touch ! (1 liter = 1/4 us gal ).

Then escargot flesh is ready to be used in the recipes below or frozen.

The traditional "Escargots à la bourguignonne"

First prepare the "beurre d'escargots"

Butter of Escargot "a la Burgundy"

1 kilogram of butter (about 2 lbs)

25 grams of salt
5 grams of black pepper
150 grams of garlic
35 grams of shallot or scallions
90 grams of parsley

Garlic, shallot and parsley are chopped very fine. The whole is well mixed.

(Personal proportions can be modified. For example some people prefer have more shallots)

In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the
shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or
390 °F) just enough time needed to melt the butter. Serve immediately in special plates with holes. (Snails are picked with
a special little fork).

Variations : The following is an extract of a letter received from Jean-Paul Boucher, professor of Cuisine in Dijon who
also provided several other good recipes below.

"One or two recommendations that will permit variations in enjoyment :

In the traditional Butter of Escargot "a la Bourguignonne" add 0.1 liter of the aperitif Anise or some grains of Anise.

Enjoy yourself : You can also add 100 grams to 150 grams of mustard that will give a delicate aroma. Try the escargot
with mustard with grains. Without meaning to advertise for anyone, the one address I found for strong mustard with grains
is Ets. FALLOT 212000 BEAUNE.

These two tricks, aside from the aroma that they bring that will also facilitate the digestion of escargot for those who have
a delicate liver."

The Good Recipes

If you are an amateur or a Professional Chef and know an excellent original recipe, don't hesitate to send it to us for the
enjoyment of everyone.

Filet of Escargot "au Bleu de Langres" (for 8 people) generously sent by Jean-Paul Boucher,
professor of cuisine : a recipe simple and at the same time, classy.

8 pastry shells in the form of a cup.

4 dozen of escargots
0.5 litre of milk
35 grams of flour
35 grams of butter
0.15 grams of Landre's Blue Cheese
0.1 litre Bourgogne aligote
Salt, pepper and nutmeg.

The day before the dinner, drain the escargots (in case of canned escargots) and then marinate them in the Bourgogne
aligote. The rest of the bottle can be used to make Kir as an aperitif. (Kir is black current crème with dry white wine).
The d-day make a light Bechamel sauce well seasoned with salt, pepper and grated Nutmeg.
Lightly warm the pastry shells in a tepid oven.
Heat the escargot in the wine with a pinch of salt to keep them some taste.
Drain the escargot, distribute them among the pastry shells and keep them warmed in the oven.
Crumble the Langres blue cheese and mix it with the Bechamel sauce that should be hot.
Pour it in the pastry shells.
Place the filled pastry shells on the plates with a spoonful of sauce on the bottom with a small twig of chervil and a cherry
tomato on each plate.
Eat very hot with the rest of the Bourgogne aligote (if any remains or plan for another bottle that is not a luxury when eight
are at the table).

Remark: Langres Blue cheese is difficult to find. You can also use other good blue cheeses such as Bleu d'Auvergne,
Bleu des Causses, Fourme d'Ambert or Fourme des Monts Yssingelais.

Brochettes (skewers) of Escargots A second recipe from Jean-Paul Boucher : another refined
thing to serve as an aperitif.

Small wooden pikes

Parsley, garlic, shallots (scallions) and breadcrumbs.
Salt and pepper.
Oil.
Chop the garlic, the parsley and the shallots and mix with the breadcrumbs.
Drain the escargot without drying them and put them on the pikes.
Roll the skewers in the mixture above.
Fry the breaded escargot in oil.
( 1/2 litre of oil in casserole, heat moderately : oil should not smoke).
Fry until each one is golden.
Serve hot!
This is regal.

Escargots with mushrooms

Clean and cut mushrooms. Saute, with a little garlic or onion according to your taste, for about 5 minutes,
stop when there is no more water.

Season with salt and pepper, add snails (previously cooked, even still frozen) and a glass of white wine.

When wine is well reduced, add the above butter, or beurre à la bourguignonne. It is optional to add a little
Cognac.

Stop cooking when butter begins to bubble and serve in special plates.

An alternative : replace butter by cream and chopped tarragon.

Goat cheese stuffing it's my best recipe (and very easy) :

proportions for 100 snails (previously cooked in court bouillon):

400 g of goat cheese ( or greek feta )

100 g of butter
4 cloves of garlic (finely chopped)
salt

Knead all together in order to obtain a smooth paste and use it as you would "beurre à la bourguignonne".

You are looking for other fine recipes :

http://www.premiersystems.com/recipes/

Chef Simon
 All the links about snail farming
Snail rearing Some books and web sites
Blond des Flandres escargot All the links on the matter
Cooking Guestbook

Sure I have not found all concerned sites, but I hope that you help me; if you know an interesting link which is not listed
below : [click here]

En español : esta página reune los enlaces a todas las webs que tienen relación con la cría y explotación del caracol
terrestre

SNAIL FARMS or SNAIL CENTERS : (sorted by Countries)

Argentina

Name province or state language(s)

Centro de Helicicultores
Espanol
Argentinos
Doña Rosa Français/English/Español
L'escargots Español
Humus caracoles Español

Australia

Name province or state language(s)

Snail farming in Australia English
South West Snail Supply English
Ross hill snails English

Austria

Name province or state language(s)

escargot.at * Deutsch

Belgium

Name province or state language(s)

Pr De Grisse Gent Dutch

Brazil

Name province or state language(s)

Escargots Funcia Português/ English/
 Español
Instituto Brasileiro de
Português
Helicicultura

Chile

Nom région langue(s) utilisée(s)

l'escargotiere Español
helicicultura isla mocha Español

China

Name province or state language(s)

chinasnail English/ Chinois
fcsnail English/ Chinois

Ecuador

Name province or state language(s)

France

Name province or state language(s)

Escargots de Monceau Aisne Français
Vanhelix Aisne Français
La Fontaine de Bernn * Aube Français/English
Escargotière du pays niçois Alpes maritimes Français
L'escargot provençal Bouches du Rhône Français
Charente Escargots * Charentes Maritimes Français/English
L'escargot du Périgord Dordogne Français
Cap'helix Finistère Français
Bioescargot Haute Garonne Français/English/Italiano
Gireaud Haute Garonne Français
La Caracole Gard Français/English
Escargot du Médoc Gironde Français
Escargots Gourmands Hérault Français
L'Escargotier* Ille et Vilaine Français
Escargotiere Bonvalot Jura Français
Escargot Comtois Jura Français
Escargots d'Aquitaine * Landes Français/English/Español
Espace escargots Loire atlantique Français
escargot margot Loire Français
Ferme Hélicicole du Moulinet * Lozère Français
L'Escargot Sous Le Cèdre Mayenne Français
Lorescargot * Meurthe et Moselle Français
Escargotmussot Meurthe et Moselle Français
L'escargotière du Choquel Pas de Calais Français
Ferme Auberge de la Haute-
Pas de Calais Français
Estrée *
L'escargoline Pyrénées orientales Français
Escargots du Père Soulet Deux Sèvres Français
Maison Royer Vendée Français
Croque-Nature Vosges Français

Germany

Name province or state language(s)

Institüt für Schneckenzücht
Deutsch
Nersingen

Italia

Name province or state language(s)

Azienda agricola "2M" Italiano
Istituto Internazionale di
Italiano / English
Elicicoltura
U.n.e. Italiano
lumacheria val di noto Italiano
lumaca di avola Italiano
mondo frutta Italiano

Korea

Name province or state language(s)

Han Min Food Co, Ltd English/ Korean

Peru

Name province or state language(s)

Chefescargot Español/English/ Français
Escargot Peru Español/English

Portugal

Name province or state language(s)

Helix Oeste Portuges

Serbia
Name
helix

Spain

Name province or state language(s)

Institut internacional
Girona Español
d'helicicultura
Helixgalicia Galicia Espanol
Helixlugo Galicia Español
Instituto Iberico del Caracol Español
caracolandia.com Español

Sweden

Name province or state language(s)

golden pond swedish

Switzerland

Name province or state language(s)

Schneckenfarm Elgg Deutsch

United Kingdom

Name province or state language(s)

Snail farming in the UK English

United-States

Name province or state language(s)

PennSnailFarm Pennsylvania English

[click here to submit a site]

RESEARCH NOTES and LABORATORIES:

Australia :

Breeding and Growing Snails commercially in Australia report for Rural Industries Research and Development
Corporation ( by B. Murphy, Australian heliculture reseach center )

Farming edible snails - lessons from Italy ( by Sonya Begg)

United States

The Alternative Farming Systems Information Center

http://www.nal.usda.gov/afsic/AFSIC_pubs/srb96-05.htm
National Agricultural Library (USA)

Canada :

Heliciculture,culture of edible snails

L'escargot du Québec, lentement mais sûrement

Ron Chase's Home Page

Joris Koene's Home Page

France :

Petit-Gris deviendra grand

Unité hélicicole de l'INRA

Belgïe :

Pr A. De Grisse

[click here to submit a link]