Renaissance

mercredi des Cendres: celebrating Ash Wednesday in France

One of my sources claims that in Provence they est escargot during Lent, claiming that the snail is a “sea creature.” I have no idea when that little tradition started, but I’m having trouble following their logic.

Aioli sauce

Aioli sauce
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Another French concoction is Aioli, which is created from garlic, salt, olive oil and egg, and often resembles mayonnaise. Drizzle it over your suspect escargot and you’ve gone from bland to tasty in one step. Aioli is most commonly eaten in the Occtaine and Southern France.