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How to live and How to eat.

To the horror of my guests, I ate snails at my wedding reception while they had to settle for chicken breasts stuffed with pistachios. The marriage didn't last but my love of snails did. I remain particularly fond of the little blighters especially when a crusty home-made bread and a merlot accompany them. Mix parsley finely chopped with lots of garlic and far too much butter, a splash of cognac, sea salt and freshly ground pepper. Bake in a very hot oven (220 degrees C) until bubbling. PS This is not my recipe but classic ESCARGOTS A LA BOURGUIGNONNE. Worry about tomorrow tomorrow. My idea of happiness.
Photos copyright SvD.


© Words and photos copyright Samantha van Dalen

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