“My favorite hors d'oeuvre of everything carried. The brioche is flaky, buttery and hold a yummy, clean (not gritty) snail in a coating. I do add a dab of butter on top each piece of escargot to add a little more richness so they aren’t as dry as they heat up. I make 6 with salad for a meal! Company not needed. I could eat these daily. Great product.”
