Escargot at Cafe Loup, Dish No. 26
In Paris, when you go to buy fresh snails, the attendants all wear lab coats, and they've fed the crustaceans white bread for a few days, so their shit doesn't look like, well, shit.
At Café Loup, a long-running bistro in Greenwich Village, each snail is cooked in butter and garlic, and topped with a light, creamy béchamel. And there's no better version in town.
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