I am a former chef and have cooked my share of escargots, first they have not teeth, and second they are not mollusks, they are a land creature, also known as hydropods, they are also asexual, have both organs and can reproduce with out anyone else.
Now a days they are no longer harvested in the wild by plucking them off the old grape vines, today like other products they are farmed in plexi-glass terraiums and fed like chickens and pigs.
Most still come either from Taiwan or Europe, and the best are still the French type, I have seen super collosal the size of a quail egg, but most times they are sold as large or extra large, most like them with garlic butter and seasonings, I have always been partial to adding mushroom caps as they have a similar texture and help keep the snails from overcooking in the special ceramic dishes, I once had some of the old shells and first made them back in the 1970's at home, my mother was not impressed, she was not use to fresh garlic, her only spices were salt, pepper and water???