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EPISODE · Mar 6, 2025 · 13 MIN

Escar'bio du Berry

from L'évasion berrichonne · host Catherine Brys

Au beurre et à l'ail, à la provençale ou encore avec de la truffe et du fromage de chèvre, les escargots, on adore ça ! Didier Martinat est héliciculteur dans notre belle région et il nous explique comment il élève ces mollusques. Catherine Brys, notre reporter culinaire en profite pour lui demander quelques conseils et recettes... Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Episode metadata supplied by the publisher feed · Published Mar 6, 2025

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Escar'bio du Berry

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