Snails in tomato and chili sauce

Chef Dominique Dansard, an emblematic caterer in Burgundy since 1977, offers you his Burgundy snails simmered in a slightly spicy tomato sauce seasoned with Espelette pepper. Our Chef's advantage: Mastery of cooking snails for a tender texture. List of ingredients Precooked Helix pomatia snail flesh 38% (snail flesh (mollusk), salt, spices, aromatic plants including celery), tomato 35%, virgin olive oil, tomato paste, shallot, white wine, onion, garlic , parsley, salt, Espelette pepper 0.14%, pepper. Possible traces of: gluten, nuts, sesame, eggs, fish, sulphites, milk. NUTRITIONAL VALUESEnergy: 545 KJ / 131 Kcal - Proteins: 7.25 g - Fats: 8.92 g (including saturated fatty acids: 1.43 g) - Carbohydrates: 4.42 g (including sugars: 2.45 g - including fiber: 1.18 g) - Alcohol: 0.27 g - Salt: 1.38 g TO ENJOY WITH Serve hot alone or with fresh pasta.