Washed

canned escargots (drained) • garlic • large bunch fresh parsley • Freshly ground black pepper • flaky sea salt with Espelette pepper (homemade or substitute with regular flaky sea salt and a pinch of cayenne) • escargot shells (washed and reused) • olive oil

white beans (medium or navy beans work well) (about 450 grams) • large onion • medium carrots (about 9 ounces/250 grams), peeled and left whole • large bouquet garni, washed (leeks + celery leaves + lovage stems) • bay leaf • whole cloves • broth (or hot water plus 3 beef, chicken, or vegetable bouillon cubes) (about 3 liters) • little ground black pepper • Salt (as needed, since bouillon cubes are already salted)

large precooked Burgundy snails • fresh parsley • fresh rosemary • smoked garlic • shallots • salted butter (50 grams) • Black pepper • olive oil • large empty snail shells (washed and reused)

veal shoulder (about 1 kg 200 g), cut into 1 1/2-inch cubes (4 cm) • veal breast pieces (tendons) • veal bone • olive oil • butter (about 10 g) • finely chopped parsley • dry white wine (about 17 fl oz or 500 ml, such as Riesling) • vegetable broth (about 17 fl oz or 500 ml, or hot water plus 1 vegetable bouillon cube) • veal stock or demi-glace • large onion • medium carrots, peeled and left whole • large bouquet garni, washed (leek greens, celery leaves, lovage sprig, etc. — in winter, I use frozen bouquets from summer) •

white asparagus spears (washed) • zucchini • Smoked bacon or smoked turkey • eggs • Milk • Coarse salt • Butter