Potironne Congratulates Chef/Owner Pierre Calmels on the
opening of Bibou in Philadelphia;
Philly.com

Snailabrating
NY Mag.com

Ask Zagat: Why Is Escargot Day May 24?
http://www.zagat.com

Potironne Congratulates Chef Sean O’Brien on His Recent James Beard Dinner Read More

The Slowest Food
By Robin Raisfeld & Rob Patronite
NY Mag.com

Maybe it’s their role as icon for the Slow Food movement. Or maybe it’s the obsession with adventurous eating among fashionable foodies. Whatever the reason, suddenly, this spring, snails (land lobsters to their most fervent fans) are everywhere—from Momofuku Ssäm Bar, where they’re served in a chawan mushi with edamame and black truffle, to Varietal, where Wayne Nish has concocted what might be the first escargot lasagne. Read More

The snail picks up the pace
By Rick Nichols
The Philadelphia Inquirer

The marketing of the snail - and more precisely, the helix pomatia linne, the creme de la creme of snails - requires an untypical array of talents, not the least of which is a certain agility and inventiveness with language.

In this regard, Douglas Dussault, also known as the Snailman, and the exclusive U.S. distributor of Henri Maire's Wild Burgundy Snails, is extremely well matched: Lowly snails wear the mantle of "land lobsters" in his vernacular; his Potironne Co. champs are "the Kobe beef of snails." Read More

Potironne congratulates Chef Todd English on his recent
James Beard Dinner Read More

Potironne Congratulates Chef Lee Hillson on his recent
James Beard Dinner Read More

Multiple Studies Begin to Show New Byproduct of Increased Calcium in Diet – Weight Loss

Observing a diet that has an elevated amount of calcium and other trace minerals has been shown to lower blood pressure, prevent low bone density and osteoporosis, may help reduce PMS symptoms and the risk of heart disease, arthritis, diabetes, high cholesterol, and some doctors believe it can help cut the risk of colon cancer. Now, multiple studies are showing a new byproduct of increased calcium in the diet – weight loss. Read More

"Helix pomatia (Burgundy Snail)"

Eat Right 4 Your Type brought attention to dietary lectins; however, the primary emphasis of the book was on negative effects of lectins, with a recommendation, in general, for their avoidance. But in the Seinfeldian world we live in, where sometimes good is bad, and bad can be good, itshould come as no surprise that some lectins actually have beneficial activities under specific circumstances. In fact, some lectins or lectin containing substances have been used in medicine (traditional and conventional) for a variety of purposes, but primarily for their impact on the immune system. One of the largest uses of lectins by medical research is to convince certain immune cells to proliferate (a process called mitosis). It should be obvious that under some circumstances, this could be a huge health advantage. The other large use of lectins is as a probe or tool to identify cancer cells. This is the area where the Helix pomatia snail overlaps the gray area between food and medicine. Coincidentally, snail has a historic reputation as an anti-cancer food. So, lets look for a moment at what the research shows. This will be a bit technical, but I will use a metaphor at the end to attempt to illustrate the utility of this food. Read More

Santé

At New York City's Compass Restaurant, Executive Chef Mark Andelbradt says. " I really search for the Burgundian snail–they're a little larger, a little bit meatier. You're getting a lot of terroir and flavor of their particular environment." Andelbradt currently purchases from Potironne in Lake Geneva, Wisconsin.
Read More