In Tunisia, the snail is a novice speculation whose foundations are under deliberation.

The future of its producers based on their mutual success . Since its inception in October 2012, the mutual society of snail SMH  has applied to organize the sector “snail farming” in order to find a market capable of hosting Tunisian production.

In 2013 it decided, on the advice of its partners OEP and APIA, to transform snails and create a range of ready meals.

It exposes the MDD expo in Paris on 9 and 10 April, a new range of three refined products that stand out for a delicate fusion of traditional and modern dishes product; three recipes finely revisited by two local leaders that are proven leader Noureddine Riahi (The Plaza) and Chef Axel Desessart (Restaurant Axel D., Koubet el Haoua, La Marsa)

• Tapenade bizertine with snails: Chief Nourredine Riahi

• Snails tomatoes with four spices: Chef Axel Desessart

• Snail salad with lemon confit and basil: Chef Axel Desessart

Will be added to this range will be available in Tunisia in May, three other original recipes:

  • Stuffed snails of the Ksar: Chief Nourredine Riahi,
  • Snails way ojja: Chief Ghazi Negra,
  • Stuffed snails in butter nuts: Chief Ghazi Negra

This is an agency specializing in the development of products, Triplaxel communication, which was chosen to develop the identity and the concept of the future brand.

Thirty targeted, Tunisian, French and Italian testers have been meeting at Axel D. restaurant, around 10 original recipes: tapenade, salads, snails in sauce, stuffed snails.

The five top rated recipes were chosen for the range 2013. The testers also praised among three names submitted, the KSOUR brand.

“Through our efforts and advice of professionals who have surrounded us since the beginning of the project, Ksour is now a showcase for producers of Tunisian snails. Gastronomy is an asset that allows us both to enhance the image of the Tunisia than to know the local products. “said Hichem Turki, Chairman of the SMH.

SMH enhances its range in late 2013 to add new recipes, and a brand new product in the luxury range : the snail caviar.

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