Local Artisans & Producers - Escargots et truffes

Dive into the world of truffles, a noble mushroom also called Black Gold. Come and visit a truffle farm and watch a demonstration of truffle hunting with the help of a dog. Passionate about this mysterious culture and coming from a family of truffle growers, Marie-France OURCIVAL will give you very complete explanations on truffle growing. She will accompany you to the truffle market in Limogne en Quercy. You will also be able to buy her winter or summer production (sale on the spot or in expedition) and enjoy a commented tasting (on reservation).

Les Truffes de Souleilles offers you direct sales or by mail of melanosporum truffles (black truffle from Lalbenque) known worldwide for their gustative qualities and their very powerful perfume. Matthieu MERIT also offers visits by appointment or demonstrations of cavage (truffle search) from January to the end of February.

With more than 30 years of experience in the field of snail farming, Maison Royer offers you a whole range of organic cooked snails. The snails are raised according to precise specifications and controlled by Ecocert, then cooked with organic ingredients of quality to keep the authenticity.

This small farm located in Trégor has a breeding of 130,000 Gros-Gris snails. Béatrice CHEVAL raises and transforms her snails in various ways (puff pastries, in shells, jars for spreads, etc.). Les Escargots du Trégor welcomes you and invites you to visit the premises between June and September, by appointment. The sale is made on the spot and on the local markets.

It is in the heart of the Maurienne, in a village located 1000 meters above sea level, that Carole MILAN, snail farmer by profession, breeds gros-gris snails in open-air parks. Nourished with specially selected plants, and supplemented with cereals, its snails are the joy of your plates. Young and old gourmets will appreciate the different products cooked by Carole.

L'Escargot Brionnais is a snail farm located in the heart of Brionnais in Burgundy. 300,000 Gros Gris grow up there in the open air, in parks laid out for their well-being and sown with vegetation for their food. Corine RUBOD then cooks her snails according to traditional recipes but also original recipes.

This snail farm is run by Francine JANIC who raises snails in the so-called Italian method. Thus, one million large grey snails are born and raised in the open air (which favors their growth) with a vegetable cover as well as a mineral and cereal supplement. They are then prepared in a processing laboratory with fresh and natural products. The heliciculture allows the maintenance of the ecosystem because no sampling is made in the nature.

Fabien LESAFFRE, snail farmer, proposes the visit of his snail farm before tasting them. Trained as a market gardener, he has been breeding large grey snails on his family farm since 1995. From the end of February to the end of October, he ensures the different phases of the breeding: reproduction, nursery, fattening and then transformation in a kitchen approved to European standards. He also cultivates the cereals (wheat and corn) with which he feeds the snails. In total the breeding ensures a production of 15 tons of snails per year.