“Snailman” Douglas Dussault gives tips for consuming an often misunderstood specialty
MarkhamClub.com | Brandi Broxon
Some of the finest foods featured on high-end menus often have a bit of mystery. These delicacies are steeped in tradition leaving diners to question ‘What’s the proper way to consume this?’
One of those delicacies requiring decoding is escargot (French for snail), an often misunderstood and majestic cuisine on the fast path to acceptance.
Evidence suggests snails have been consumed since prehistoric times (Prehistoric Edible Land Snails in the Circum-Mediterranean : The Archaeological Evidence) and have been referred to as an “elite food” in varying cultures including Ancient Rome.
Enter Douglas Dussault, self-proclaimed “Snail Man” and owner of Potironne Company, an importer of French Wild Burgundy Snails. Dussault’s business supplies the slow specialty to more than 1,000 restaurants across the country and he refers to the Wild Burgundy variety lovingly as “land lobsters.”Read Full Article on markhamclub.com