Escargot

Burgundy snails baked in their shells with garlic, parsley and butter — one of France's most iconic and adventurous dishes.

Escargot — Burgundy snails baked in garlic butter — is one of France's most iconic dishes and a genuine test of culinary adventurousness. Snails have been eaten in France since prehistoric times — evidence of snail consumption has been found in Neolithic sites. The Romans considered snails a delicacy and fattened them on wine and herbs. The Burgundy snail (Helix pomatia) is the protected species used in traditional escargot — wild collection is regulated and the snails are now largely farmed. The garlic and parsley butter must be applied very generously — the pooled butter in the shell after eating is the most important part, mopped up with a baguette. Escargot eating requires specific tools: an escargot dish with indentations, tongs to hold the shell and a small fork.

Use Burgundy snails (Helix pomatia) if possible. The garlic butter must be very generously applied. Serve with a proper escargot dish and tongs. Bread to soak up the butter is mandatory.