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Escargot dishes

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area

Chunan group

season

Winter (December to February) Autumn (September to November) Summer (June to August) Spring (March to May)

Shooting location

MatsusakaCity

Explanatory text

Until now, it was not possible to import live escargots, and all French chefs used canned or frozen shelled escargots. At Escargot Farm, we offer full-course meals using home-grown vegetables (parsley, shallots, garlic) and cooking classes for chefs.

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