From Oscietra caviar to White sturgeon (Tansmontanus), Siberian sturgeon (Baerii), Adriatic sturgeon (Naccarii), the best of the farms’ harvests around the globe. Range of non-pasteurised varieties and origins for all tastes and usage.
The “Helix Pomatia” is the most consumed escargot in France. It is a wild snail that does not bear the promiscuity of intensive farming. This variety is easily recognizable by its light brown shell. His light colored flesh is firm and tender at the same time. The Burgundy snail has a wild herb flavor. It is marketed under the common name “Escargot de Bourgogne” as it belongs to the traditionally consumed species in this region, according to the most traditional recipe with butter, parsley and garlic.