At A Snail’s Pace
And tonight’s entree was …. l’escargot.
You couldn’t get a more quintessentially French dish. Dressed in a garlic and parsley butter they were delicious. Add a glass of chilled white wine with a dash of blackcurrant liqueur and you have a specialty of one of the world’s most famous wine regions.
I also had coq au vin, a cheese plate, a glazed strawberry tart and some beautiful local wine.