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It might have you reconsidering that dish of escargot you were about to order.

“A lot of croissants, obviously. I do like escargot. I know it’s like a hit or miss between some people, but honestly don’t mind the snails too much,” Gauff said.

He taught me how to cook escargot, orange roughy with almonds with lemon butter sauce with white wine.

Flambée, a French restaurant in Bogotá popular with diplomats and businesspeople, was for weeks selling homemade Dijon for around $7 a jar, roughly twice the usual price, alongside its lavish offerings of escargot and pâté.

I had escargots - I love escargots - but everyone else in my group had them.