In the south of France, barbeques are often preceeded by an entre of snails. Mathieu and Marie treated us to Escargot, French BBQ style. After collecting them from the vineyard, Mathieu put them in a small bird cage and fed them a selection of herbs from the garden...thyme, rosemary. Then they fasted for 5 days before being seasoned and popped straight on the barbie. We at them with fresh bread and garlic aioli. The custom in Provence is to eat at least 30 snails each. Pam managed to demolish a dozen, which greatly impressed Mathieu and Marie.
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