I worked in a restaurant escargot were on the menu, open a can, cook them down with red wine, garlic, then put them into the shells top with herb butter and finish.
The owner's wife had the bright idea of saving money by harvesting the snails in her garden, she had them cooking on the range when I came in, the most ungodly smell in the world was permeating the kitchen.
She couldn't grasp that there was a difference from the ones we purchased canned in France from the ones crawling around her garden.