At A Snail’s Pace

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.

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