12顆特大法式焗田螺 大蒜香芹奶油風味（124公克）

These snails were plump and tender, and the garlic butter had a rich, savory depth that soaked into every crevice. Even after baking, they stayed juicy and didn't shrink up like cheaper ones do. I used the leftover butter to dip bread in—that alone was worth it.

The garlic butter was perfectly seasoned and didn't overpower the snails, making each bite rich without being greasy. These are definitely the largest escargots I've ever seen, and they stayed juicy after baking.

I was impressed by how plump and tender these were after baking—the garlic butter had just the right kick without overpowering the snail. A perfect appetizer for a dinner party, and the 4.4-ounce portion was generous for the price.