Petit gris. A small, common variety of snail. These are the best and most tender of snails. They should be kept and fed on a controlled diet for a few days to improve their own flavour. This might include anything from barley to vermicelli.

Snails stuffed with butter, parsley and garlic.

Snails stuffed with shallots, cooked in Chablis wine, with garlic butter and parsley.

"Snails in the style of Dijon." Snails with white wine, shallots, bone marrow and garlic butter.

Snails stuffed with spiced butter and herbs and cooked in local wine.

"Snails in the style of Arles." Snails stewed with white wine, herbs and Madeira and served with a pinch of cayenne and a sauce made with the juices thickened with flour.

Snails with onions and cream.

A type of edible snail found in Turkey.

A type of barley. Winter barley.