Today we would be taking a tour into the Dombes region to visit the picturesque town of Chatillon sur Chalaronne where we will have the opportunity to taste the regional specialty of frog’s legs and visit a snail farm.
Now I have had snails on many occasions. I love them especially done in a garlicky butter sauce. Frogs legs never, so this would be a first.
“Cuisses de Grenouille” for those like me who don’t know is a delicious dish that the French call ‘frogs legs’. Frog’s legs are particularly traditional in this very region, the Dombes. Only the upper joint of the hind leg is served, which has a single bone similar to the upper joint of a chicken wing. 3,000 to 4,000 tons of frog legs are consumed annually in France and that represents around 80 million frogs.
Frogs have recently been declared a protected species in France so today most are imported from Asia.
Did I like them? I found them very fiddly to eat, not at all like a chicken wing. Hardly any meat on the bones so your basically sucking the sauce. I did love the wine that was served with them. I love the way the French especially when doing any food tasting they always serve great wine.
The visit to the snail farm was so interesting and of course we got to sample different ways you can prepare them along with the glass or 3 of some mighty fine wine!
Did you know that humans have been eating snails for at least 30,000 years, based on archaeological evidence. Couple of years ago, scientists found evidence of the world’s first snail feast along the Mediterranean coast in Spain. Thousands of years later, Romans enjoyed their snails fattened on milk, while monks in medieval Europe kept snail gardens, as snails were classified as neither fish nor meat according to the Catholic church. Thus making them a valuable source of protein during Lent. They are high in protein, low in fat and rich in essential fatty acids.
Today in France there are less than 200 Snail Farms.