In Berry, snails are called “lumas.” Every year there is a snail festival held at Cluis, which celebrates the most common variety (petit gris). They are usually removed from their shells and cooked in wine.

Charles Gilles

1. Cook the snails in a court-bouillon (white wine, bouquet garni, and finely diced carrot, onion and 150 g / 5 oz. shallot) for 1 hour; drain;
2. sauté the snails in 100 g (3 1/2 oz.) butter with the finely sliced ceps;
3. add the “persillade” (a mixture of finely chopped garlic and parsley). Cover and steam for a few minutes.
4. In a saucepan, reduce the red wine with 100 g (3 1/2 oz.) shallot; add the demi-glace and whisk in 100 g (3 1/2 oz.) butter.
5. Garnish the perimeter of the dish with the cep slices that have been sautéed in butter.