La Cagouille Charentaise

Just a few kilometres from Angoulême, La Cagouille Charentaise keeps alive a craft that is still relatively rare: heliciculture, or snail farming. Based in Asnières-sur-Nouère, Cassandra and Guillaume have chosen to oversee the entire process, from the snails’ hatching right through to their processing and sale.

The farm mainly rears the ‘petit-gris’, emblematic of the Charentes region, as well as the ‘gros-gris’. It’s a wonderful place to discover snails in a different light and to enjoy one of the Charente region’s culinary icons on your plate.

History and origins

Cassandra and Guillaume took over La Cagouille Charentaise after a year of travelling. Their aim was to preserve a regional tradition that they themselves appreciated as consumers, whilst managing the entire production process from start to finish: hatching, rearing, processing and marketing their snails.

Before setting up their business, they undertook a year-long mentorship program with the Chamber of Agriculture to learn the craft of snail farming and the techniques for processing snails.

The expertise

What sets the farm apart is that the entire production cycle takes place on site. The farm hatches and rears its snails before processing them into various products.

The rearing area covers approximately 1,000 m² and is home to ‘petits gris’ and ‘gros gris’ snails, with several stages ranging from hatching to the finishing of the young snails.

This control over the production process enables the farm to offer both live snails and prepared snails, notably in court-bouillon or stuffed with homemade butter.

Products

• Petits-gris. The petit-gris is the iconic snail of the Charentes region. It can be sold live, cooked in court-bouillon or prepared in a variety of recipes.
• Gros-gris. Larger in size, the gros-gris is notably offered stuffed with snail butter.
• Snails stuffed with snail butter. Prepared with homemade butter made with garlic, parsley and shallots, amongst other ingredients, they are ready to be baked in the oven before serving.
• Charentaise-style snails. The farm also offers this traditional dish, which showcases the snails in a rich sauce inspired by Charente cuisine.
• Escargotine. This snail-based spread can be used as a spread or mixed into pasta, potatoes and other dishes.
• Snail terrine with Espelette chilli. Another way to enjoy the flavour of snails, to be savoured as an aperitif on toast or as a starter.

The iconic product

In the Charentes, ‘cagouille’ is the traditional name given to the snail, particularly the ‘petit-gris’. This snail plays an important role in regional cuisine and has become one of the symbols of the Charente region.

The traditional Charente-style preparation has several variations. It may combine snails, butter, garlic, white wine, tomato, country ham or sausage meat, depending on family recipes.

For a very simple dish, snails stuffed with a mixture of garlic, parsley and shallot butter are reheated for a few minutes in the oven: the butter should just be simmering.

The visitor’s experience

The farm welcomes visitors by appointment, with tours available from early April to mid-October.

This is an opportunity to gain a hands-on insight into snail farming and to better understand the work of the snail farmer, from rearing to processing.

Where can you find the products?

La Cagouille Charentaise offers its products:

• directly at the farm;
• at certain markets;
• at a farmers’ shop in Angoulême;
• for certain items, to order and subject to availability.

Sales at the farm are by order only and require prior contact.

Certain stuffed products are available to order, particularly during the Easter and end-of-year periods.

Key points

La Cagouille Charentaise is a snail farm in the Angoumois region where Cassandra and Guillaume rear ‘petits-gris’ and ‘gros-gris’ snails and process them themselves. Direct sales, traditional products and visits by appointment allow you to discover the snail up close, a true culinary icon of the Charentes region.