a French dish that consists of cooked land snails, usually served in a garlic-butter sauce
relating to the country, people, culture, or language of France
edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
elaborate or sophisticated in style, often designed to impress
to take pleasure or find happiness in something or someone
conforming to what is generally anticipated or considered typical
protected from any danger
(of food) heated and ready for consumption
to make a person or thing ready for doing something
to take something away from a position
the hard protective case or covering of some animals such as a snail, mussel, crab, or turtle
having a flavor that is pleasent to eat or drink
a flavorful liquid, served with food to give it a particular taste
a type of vegetable having a strong smell and spicy flavor that is used in cooking
a storage room for alcoholic beverages, primarily wine and ale, and sometimes provisions, including food
an aromatic herb with flat or curly leaves, typically chopped and used to garnish or season food
a type of wine made from white grapes or from red grapes that have had their skins removed, resulting in a light-colored wine
having a higher than normal temperature
an object with a handle and three or four sharp points that we use for picking up and eating food
to make an effort or attempt to do or have something
(of food) preserved and stored in a sealed container, typically made of metal
to offer or present food or drink to someone
the number 1 followed by 3 zeros
someone whose job or education is about science
