Escargots de Bourgogne
Escargots de Bourgogne emerged as a distinct dish in the 19th century, although the custom of eating snails in France is much older, dating back to Roman times. The Burgundy region became synonymous with the dish thanks to the abundance of Helix pomatia snails in local vineyards, where they were considered plant pests and, at the same time, a free food resource. Over time, overharvesting reduced wild populations, and most snails served in France today come from controlled farming, often in other European countries, though the recipe and the name 'de Bourgogne' have remained unchanged, as a mark of the original tradition.
Burgundy snails, a specific species
Only snails of the Helix pomatia species, raised or gathered in certain regions, are authentically called escargots de Bourgogne.
Garlic and parsley butter
A fragrant butter with finely minced garlic, parsley, and a little shallot fills each shell, melting as it bakes.
Served in their own shell
The snails are always served in their original shells, placed in a special dimpled dish for stability.
Fresh bread, mandatory alongside
A piece of crusty bread is always used to soak up every drop of melted butter left inside the shell.
Ingredients 4 servings
- 24 Burgundy snails (cleaned shells)
- 200g soft butter
- 6 garlic cloves, very finely minced
- A bunch of parsley, very finely chopped
- 1 small shallot, very finely chopped
- Salt and pepper
- 1 tbsp dry white wine
- 24 clean snail shells
- 1 fresh baguette, for serving
How to make it
- 1Mix the soft butter with the very finely minced garlic, parsley, shallot, salt, pepper, and white wine, until a smooth, fragrant paste forms.
- 2Chill the flavoured butter for about 20 minutes, so it firms up slightly and becomes easier to handle.
- 3Place one snail in each clean shell, then fill each shell with the flavoured butter, pressing firmly to fully cover the opening.
- 4Arrange the filled shells in a special dimpled dish, opening facing up, so the butter doesn't run out during baking.
- 5Bake in a very hot oven for about 10 minutes, until the butter melts completely and bubbles at the edges.
- 6Remove from the oven and serve immediately, hot, straight from the dish.
- 7Use fresh bread to soak up any trace of butter left in the shell.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
