This structure is made of steel tubes built in arches and covered with a plastic tarp and a shaded net. This type of structure allows us to put the young snails in the pens during the month of May. Here, the young snail is protected from night frost. The enclosure wall, about 40 cm high, is made of fiber cement blocks treated with a repulsive substance that prevents the snails from escaping. The ground is scattered with dwarf clover and wooden shelters where the snails come for protection during the day. Two watering devices equipped with mist and operated electronically, water the greenhouse daily. The biggest greenhouse or indoor pen represents a farming surface of 180m².

Similar blocks of fiber cement measuring 40 cm surround the outdoor pens and the same dwarf clover covers the ground. Numerous wooden boards measuring 50 cm high, lean against long planks, which are supported by bricks (see picture). The snails can hide under these structures during the day; food is set out daily on the top planks. The rich carpet of plants maintains the hydrometry and facilitates the recycling of snail excrement. This type of wooden structure assures a fresh and humid environment and allows the snail to have food nearby and a lots of additional sticking surface.

Taken out of hibernation around mid March, the breeding snails are placed on wire shelving to reproduce. The hydrometry level of the room stays constant, 20 degrees Celsius and 18 hours of light. Fed daily, the snails have access to special pots for egg-laying. These pots also facilitate egg gathering. The eggs are retrieved, washed, sorted and then placed in little boxes set on compost. Incubation also takes place in the breeding cage. The reproduction period lasts from March to June.

We begin gathering the mature snails at the end of August. After fasting in cases for 5 days, we put the snails in bags and they are placed in a cold room at 4 Celsius. Five days later the snails are scalded and we take them out of their shells. After removing the stalk , we wash our snails 10 times, two of these washes being done with rock salt All of these processes are done by hand. Finally the meat is stocked to be converted later. The prepared dishes are all made on commercial premises and under European Union standards.