Dish

Escargots Bourguignonne

Escargots Bourguignonne is made by cooking snails in a garlic butter sauce that is flavored with herbs and spices. The snails are then served in their shells with a side of crusty bread. This dish is high in protein and fat, making it a decadent and indulgent meal option.

European cuisine› Western European cuisine› French cuisine

Snail Dish

Origins and history

Escargots Bourguignonne is a classic French dish that originated in the Burgundy region of France. It is believed to have been popularized in the 19th century by French chef Auguste Escoffier.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains snails. It is also not suitable for those with shellfish allergies.

Variations

There are many variations of Escargots Bourguignonne, with some recipes calling for the addition of different herbs and spices to the garlic butter sauce. Some recipes also call for the use of different types of cheese to flavor the dish.

Presentation and garnishing

Escargots Bourguignonne is typically served in the snail shells with the garlic butter sauce poured over the top. The dish can be garnished with fresh herbs such as parsley or chives.

Tips & Tricks

When cooking the snails, it is important to clean them thoroughly to remove any dirt or debris. It is also important to cook them for a sufficient amount of time to ensure that they are tender and flavorful.

Side-dishes

Escargots Bourguignonne is typically served with a side of crusty bread to soak up the garlic butter sauce. It can also be served with a side of roasted vegetables or a simple green salad.