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“I recalled the time he tricked me into eating a live snail, explaining that snails were a delicacy in France, and if I were to develop a true palate, I had to eat one. It wasn't until later that I learned they were, indeed, delicious, but one didn't just pick up a snail from the garden and put a dash of salt on it. Snails we're eaten after a long curing process and served after they were baked in loads of butter, garlic, and parsley- les escargots de Bourgogne.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“Monsieur Fernand...took them to a large busy restaurant where they sat at a table outside on the pavement and ordered a meal.

'Snails for the children!' cried Fernand. 'They've never tried them.'

Max stared at his portion in horror and could not bring himself to touch them. But Anna, encouraged by Francine, tried one and found that it tasted like a very delicious mushroom.”
― Judith Kerr, When Hitler Stole Pink Rabbit

“Choosing a wine to pair with escargot is difficult. The escargot have been grilled with garlic butter and have a strong, meaty taste.
But they're neither seafood nor red meat. So none of these wines would be right."
"But I thought escargot was a common dish in France. So wouldn't they know what the right wine pairing would be?"
"Like Koizumi-san said, Chablis, Meursalt or Pouilly Fuissé wouldn't go well with the escargot. Even with red wine, you'd have to choose a very full-bodied one.
Try tasting the escargot with Koshino-Karoku."
"The strong aftertaste of the garlic butter is washed away. It's a lot more refreshing!"
"And it helps bring out the rustic flavor of the escargot!”
― Tetsu Kariya, Sake