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‘I was once present at a learned
discussion between two stubborn
gentlemen, who were arguing as to
the respective merits of the snails
of Bourgogne and of those of
Provence. They were not speaking
of the manner of preparing the
snails, but of their natural flavour.
One declared that the
Bourguignons were more delicate,
since they fed on vine-leaves, and
the other that those of Provence
were more delicious, owing to their
diet of thyme and fennel.
‘All that is simply absurd.