On a Saturday morning, you go to the pool for your weekly swim. As you come out, limbs pleasantly weary and hair still wet, you reflect that it would be nice to buy a baguette for lunch. So, instead of making a right and walking directly home — you are fortunate enough to live just a block from a clean and quiet swimming-pool — you go left and make a detour by the boulangerie to buy a warm and crusty Renaissance baguette (their signature traditional baguette).
As you walk back up the street, you pass the fish stall, and the thought pops: bulots! That will be great for lunch.
Bulots — also called buccin, ran, coucou or cuter still, calicoco — are whelks, those pretty snail-like shellfish that you eat cooked, after delicately removing the little opening cap and pulling the chewy body out, optionally using a special metal pick. In Paris they can be purchased, already cooked, from any poissonnerie — and each fish stall cooks them to its own recipe. Relatively cheap, super nutritious (they are full of vitamins and minerals) but more importantly, delightfully tasty and fun to eat.
You step in to enquire whether they have any, and the poissonnier says yes — in fact he has just finished cooking the daily batch and they are still warm. You buy a generous portion for two that he gets from the back.