In the morning rain, put on your wellies and with a metal basket go out and look for snails.
But that's not the hardest part.
Snails do require a certain amount of preparation, to follow step by step.
Prepare a cold bouillon with lots of pepper corns, a handful of fennel, orange peel and coarsely chopped onion.
Add the snails and cook - 2½ hours for Burgundy snails, 1¾ hours for garden snails. The snails are now ready to be served, plain or with the sauce of your choice.