from here, you can get it with such a circular movement, today on lunch the famous escargo and intigo longoe oil on this side . so interesting, yes, this is the way we do it, i feel like i’m in paris, we ’ll try again. upgrading your knowledge and skills foreigner, experienced owners notice the potential of the ecuadorian. pay attention, it’s already professionally done, beautiful. aphrodite's pearls, the most delicate. it’s not even the snail itself that counts, but its caviar, the high cost is explained by its great usefulness, it contains more than 36 elements, and this is 10 times more than what is found in any type of fish, the presenter is lucky here, the owners insist on tasting, they collected every egg with my own hands, it reminds me a little of the sea, most likely yes, it’s very tasty after we’ve cooked it, every person is always very interesting, his opinion is also very important to us, having reached the finished dish, intia gulongo does not hide delight and fear, bon appetit, this is my moment of truth, very tasty, i was a little worried, because i think, well, an animal has