Escargots de Bourgogne, often simply referred to as “escargots,” are a classic French delicacy consisting of land snails (usually Helix pomatia or Helix aspersa) that are cooked with garlic, parsley, and butter.
The dish originates from the Burgundy region of France, where it has been enjoyed for centuries.
Here’s how escargots de Bourgogne are typically prepared:
Snail selection: The snails are usually purchased canned or in jars, precooked, and sometimes seasoned. The canned snails are thoroughly cleaned and cooked to make them safe and palatable for consumption.
Butter and herb mixture: A mixture of butter, minced garlic, and finely chopped parsley is prepared. Some variations may also include other herbs, such as shallots or chives, to enhance the flavor.
Escargot shells: The snails are placed back into their shells. Each shell is usually filled with the butter and herb mixture.
Baking or broiling: The prepared snails are then either baked or broiled in the oven until the butter mixture is bubbling and the snails are heated through. The cooking process usually takes only a few minutes.
Presentation: The escargots are typically served on a special dish with indentations to hold the snail shells. They are often accompanied by crusty bread or small toasts that can be used to soak up the delicious garlic and herb-infused butter.
Escargots have a unique texture and a flavor that is often described as earthy and slightly nutty, with the richness of the garlic and butter coming through.
They are often enjoyed as an appetizer in upscale French restaurants and are sometimes served with a glass of white wine.
Escargots de Bourgogne may not be to everyone’s taste, but they are considered a delicacy and a true representation of French cuisine.
