L'Escargot du Lison is a snail farm.

Marjorie, a heliculturist since 2019, raises a herd of Helix Aspersa Maxima snails in open-air pens. These "gros gris" are snails with tender flesh.

This farmer prefers a short supply chain, both for the pens and for processing and marketing.
The raw materials come from producers as close as possible to the farm:
- The vegetables for the court-bouillon and stuffing come from the market gardener in the neighbouring village, who is certified organic;
- The butter and Comté cheese come from the neighbouring dairy;
- The sheep's cheese comes from a small sheep farm 8 km from my farm;
- Hydne hérisson is an organic mushroom grown a few kilometres from Eternoz.

L'Escargot du Lison sells snails cooked in a variety of ways:
- Burgundian-style snails in the shell, ready to eat;
- Fromentines: ideal for aperitifs, the snails are wrapped in a crispy shell that can be eaten (with farmhouse ewe's milk cheese, Bourguignonne, Comté and Hydne hérisson);
- Snails in jars for those who want to prepare them themselves;
- L'escargotine: a snail mousse to toast on bread.

Visits to the farm are organised to help you discover the world of snails, from the discovery of the parks, the evolution of the snail to processing.