Burgundy  Snails “Bontout Selection”

Nearly 50 years ago (in 1965), Roger and Josette BONTOUT, arboriculturists in the Drôme, wishing to develop a complementary and off-season activity of their main production, had the idea of ​​canning wild mushrooms, then a few years later, to propose them in dehydrated form. In a few years, the work of the mushroom took precedence over the main activity and the decision to stop arboriculture took place. The family business Bontout continued to diversify over time, with ranges of snails and berries. These products, also from the forest, naturally complement the ranges initially proposed. Today, Bontout has become a leader at the national level for all of its references.