Like any other day, the cooks of Le Petit Gris restaurant are busy preparing snails. There are many ways of serving them: in crunchy pastry with flavored butter, with scrambled eggs and sun-dried tomatoes, with cheese pasta or stuffed in large mushrooms.
For Makram Rabbath, the owner of the restaurant that takes its name from a garden snail variety, the food is a throwback to his childhood: “I started eating snails with my grandmother when I was 6 or 7 years old and it became a passion! The sky is the limit when you cook snails, because it can absorb whatever flavor you give it,” he told Al-Monitor.