French gourmets munched through more than 100,000 snails at a festival in Digoin, east of Paris. Jacky Pommier said: "We've beaten all our previous records, despite the rain. We had many more people than last year, with lots of holidaymakers from all over France and abroad too. Many enthusiasts would eat five to seven dozen in a single meal."
Chefs used 1,100 pounds of butter, 110 of parsley and 72 of garlic to rustle up the Bourgogne snails according to the traditional French recipe - although the snails came from a farm in Poland.
Chefs used 1,100 pounds of butter, 110 of parsley and 72 of garlic to rustle up the Bourgogne snails according to the traditional French recipe - although the snails came from a farm in Poland.
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