Dish

Escargots aux noix

Escargots aux noix is made by cooking escargot in a garlic butter sauce and serving it with a topping made from walnuts, breadcrumbs, and herbs. The dish is typically served warm and can be enjoyed on its own or as part of a larger meal.

European cuisine› Western European cuisine› French cuisine

Snail Dish

Origins and history

Escargots aux noix has its roots in France, where escargot has been a popular delicacy for centuries. The dish is often associated with French cuisine and is a staple on many French menus.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also not gluten-free.

Variations

Some variations of this dish include adding herbs such as parsley or thyme to the garlic butter sauce. Some recipes also call for the escargot to be served in a puff pastry shell.

Presentation and garnishing

Escargots aux noix can be presented on a small plate or in a shallow bowl. Garnish with a sprinkle of fresh herbs such as parsley or thyme. Serve warm.

Tips & Tricks

To make this dish even more flavorful, try adding a splash of white wine to the garlic butter sauce. Be sure to clean the escargot thoroughly before cooking to remove any grit or dirt.

Side-dishes

Escargots aux noix can be served as an appetizer or as part of a larger meal. It pairs well with other French dishes such as coq au vin or beef bourguignon.