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"Snails are a Lebanese delicacy," said Patrick Cochrane, a co-owner of Couqley, a French-style bistro in Beirut and one of the restaurants that participated in the festival.He told The Daily Star that the festival was intended to showcase the snail's flexibility as an ingredient and encourage restaurants to consider using snails as an alternative to more traditional meat.Home-cooked snails are traditionally enjoyed in the autumn and winter months, Salman added, as Lebanese normally wait for the first rain of October or November to start picking snails around their gardens.Many people then enjoy the snails as part of a family feast. With the many varieties of snail dishes offered, Friday's Snail Festival had something for everyone, including Cochrane, who conceded to not being a fan of the texture of snail meat.
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