With escargot snails foremost in my mind, I flew to Paris’ Charles DeGaulle International Airport, also known as Roissy Airport, named after Charles de Gaulle (1890-1970), who was a leader of the Free French Forces and founder of the French Fifth Republic. It was the world’s 5th busiest airport (in terms of passengers) in 2008.

As I got off the plane with a 50-degree breeze blowing at my face at 7:00 in the morning, I got the immediate impression that it was truly a perfect day to start my France assignments, and I could feel my adventure beginning already.

Breathing the cool air having just landed on French soil, as I had a long-awaited assignment to attend to, which was a visitation to Ferme de l’Escargot Comtois, an escargot farm. I had to decide whether to take the TGV directly from the airport to Lyons (only a 2-hour ride), or to drive for 6 hours.

I chose the 2-hour ride by TGV (http://en.wikipedia.org/wiki/TGV) which can go as fast as 173.6 miles per hour (or, 279.3 km), it is the world’s fastest conventional scheduled train, it was nice being able to save four hours on the trip. Besides, I couldn’t wait to sample the sizzling escargot snails buttered with garlic, a most refined palate of French origin.

Let’s see the real side of France!

Arriving in Lyons, France, a city in the Rhone-Alpes region, in east-central France, I rented a car. As I drove in the freeway where the speed limit is 80 mph (or, 130 km), many cars were easily passing me even as I followed the speed limit. That is what I get for following the speed limit, I guess.

It took me almost 90 minutes to reach the village of Courbouzon.  The road was so tight and narrow through the old French homes and the walls.

I arrived at the Snail farm called l’Escargot Comtois, it is one of the 400 snail farms in France.

A snail farm? Why breed snails, other than to see them come out in droves after a wet rainstorm? They are edible and can be eaten, and cooked deliciously with the right recipe. The high number of farms proved the demand for snails.

A French meal can be composed of Escargot snails, a well known local specialty, it can be prepared in different ways, with butter and garlic, which is my preference, and with other preparations using Roquefort cheese and other recipes.

It was a honor to meet the owners of the snail farm, Muriel and David Blanchard and their two beautiful children, and to see the beautifully renovated old stone Masion de Village (which the Blanchards totally gutted and rebuilt themselves), which dates back to 1747, and has three modern rooms in the renovated building.

Muriel took me to her farm nearby her home. She explained, “I bought snail eggs from another part of France that breeds snails for many farms. Recently I had about 300,000 eggs deposited in the park.”

The park is composed entirely of wood and surrounded by boards 30 centimeters high. Other boards permit snails to hide from the heat and the wind. I saw many small snails, only 20 days old. They will be harvested when they turn 6 months old.

Muriel sells a lot of her snails to her good customers and a smaller percentage to the decent restaurants and shops.

Leading me into her laboratory and kitchen, she proudly opened a bottle of Jura, saying “Escargot snails goes perfectly with Jura wine,” Added Muriela, “Jura wine is made in this region near the French Alps,” looking satisfied as we looked like the most appeased guests of her farm.

As I downed escargot snails and sipped Jura wine marvelling how perfectly smooth it tasted, I turned to look at Seth Gerlis, the videographer, to see the look on his face, he appeared stunned in discovering that contrary to his imagination, the snails were so delicious!

Seth either never had the opportunity to try it, or his mind didn’t couldn’t fathom actually eating one; we so often stereotype snails as something other than being edible, perhaps this thought lulled Seth until this fateful moment? Seth made a successful conversion to eating snails after just one try.

“What makes it so good is the garlic butter on the snail dishes,” a relieved Seth said.

It was a good start for my France tour, with her family’s hospitality making us feel at home with the snails.

We were truly noble guests of her farm.

*Check their website http://www.escargot-comtois.com/

For the English translation version:

http://translate.google.fr/translate?u=http://www.escargot-comtois.com&hl=fr&ie=UTF-8&sl=fr&tl=en

You should stop by their farm for an overnight stay plus experience their special tour and meals!