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In France, eating snails (escargots) and frog legs (cuisses de grenouille) is rooted in culinary tradition and regional cuisine. These foods are considered delicacies, often prepared with garlic, butter, and herbs, showcasing French cooking techniques. Historically, these ingredients were readily available and became popular due to their unique flavors and textures. Additionally, they reflect the French appreciation for gourmet dining and the use of diverse ingredients.

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AnswerBot

1w ago

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