Tastes like chicken

What Kirk didn't mention about our dinner last night is that I tried escargot for the first time. I never would have actually ordered it, but it was part of an "Amuse Bouche" that they brought us before the meal. (Kirk told me it was called an "Amuse Bouche"... I didn't know there was a word to describe the complimentary appetizer they sometimes bring you at nice restaurants "compliments of the chef"... he's so worldly) In addition to escargot, it consisted of a jellied Pot-au-Feu and a taste of lobster bisque. I'm sure the actual names of the dishes are much more elegant in French, but we really didn't understand most of what our waitress said so that's our interpretation of what we ate.