Escargots aux noix

Escargots aux noix is a traditional dish originating from the southwestern parts of the country. The dish is usually made with a combination of snails, heavy cream, walnuts, white wine, butter, lemon juice, nutmeg, salt, pepper, and herbs such as parsley, chives, tarragon, and chervil.

The snails are tossed with wine and refrigerated. The butter is seasoned with the herbs, salt, pepper, nutmeg, and lemon juice before it's left to chill in the fridge. The butter is then melted in a skillet and mixed with walnuts, heavy cream, snails, and wine.

The mixture is heated through but not boiled, and the sauce should be thick and well blended. The dish is seasoned with salt and pepper, and it's served by placing the snails in individual ramekins before they're topped with the sauce.