L’Escargotière Bonvalot has moved to 41 rue de Belfort in Besançon, in the heart of the Chaprais district, to the delight of food lovers.
for the great pleasure of gourmets.
Anne-Catherine Bonvalot has taken up the challenge of offering her products all year round by expanding her small business in order to meet consumer demand for quality, local products.
The inevitable farm snail in a shell with garlic and parsley butter will be back on our tables at Christmas, but the Escargotière BONVALOT is also betting on originality with fondants to spread on toast, soups to prepare in verrines, and snails in a crispy edible shell to stand out as an aperitif and to start the meal off deliciously.
And to continue to enjoy yourself, Anne-Catherine BONVALOT has concocted her recipes for dishes cooked in jars to delight the taste buds of even the most demanding gourmets. You can discover the snail associated with saffron, bear’s garlic or with the flavours of her native Jura region: with yellow wine and morels, with Savagnin and hazelnuts… There is something for everyone.
Created in 1991, the BONVALOT snail farm raises and processes snails 25km from Besançon in a small green setting in the Jura.