Escargot sounds better than snail, but whatever they’re called I’ve never summoned the courage to eat one until last night.
Then it came served to each diner on a china spoon as a pre-dinner offering and it would have been rude to turn it down.
I looked, lifted it slowly to my mouth, tasted it somewhat gingerly and to my surprise I liked it.
The dominant flavour was mild garlic and the texture was similar to a tender scallop.
The dinner was an end of year gathering at the Museum Hotel in Wellington. The meal was delicious – groper accompanied by steamed vegetables and followed by crème brulee. The service was superb and my fellow diners delightful.
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