French Escargots de Bourgogne (Snails in Garlic Butter)

Escargots de Bourgogne, or snails in garlic butter, is a French delicacy that has captivated the curiosity of food lovers around the world. Originating from the Burgundy region, this dish turns the humble snail into a gourmet experience, bathing it in a rich, flavourful garlic-parsley butter.

For those new to the idea, Escargots de Bourgogne might seem daring, but the first taste often surprises with its simplicity and indulgent flavours, offering an authentic taste of French culinary tradition.

What Is Escargots de Bourgogne?

Escargots de Bourgogne is a dish featuring snails that are cooked and served in their shells, traditionally filled with a rich, aromatic butter made from garlic, parsley, and sometimes a splash of white wine.

The snails are tender, and their slightly earthy flavour serves as the perfect backdrop for the luxurious garlic butter that defines the dish. Typically, the snails are arranged in special escargot dishes with small indentations to hold each shell in place, ensuring that the butter pools beautifully inside.

Despite its reputation as an adventurous choice for the uninitiated, Escargots de Bourgogne is surprisingly accessible. The richness of the garlic and butter balances the mild flavour of the snails, creating a combination that is both flavourful and satisfying.

Eaten with a small fork, each snail is lifted from its shell, coated in the buttery sauce, and enjoyed as a savoury treat. Pairing it with a slice of crusty French bread is essential, perfect for soaking up every last drop of the flavourful butter.

Ingredients and Taste

The key to Escargots de Bourgogne lies in the quality of its ingredients, starting with the snails themselves, which are often wild or farm raised Burgundy snails. These snails are cleaned, purged, and sometimes poached before being returned to their shells for the final cooking.

However, it’s the garlic butter that truly makes the dish. This mixture is made from high-quality butter blended with finely chopped garlic, fresh parsley, and a pinch of salt, sometimes enriched with a splash of white wine or lemon juice for brightness.

The taste of Escargots de Bourgogne is rich and decadent. The snails themselves have a delicate, slightly earthy flavour, but it’s the garlic-parsley butter that shines through. The butter melts into the snail’s tender flesh, creating a creamy and aromatic bite with every forkful.

The garlic offers a punch of savoury flavour, while the parsley adds a fresh, green note that balances the richness of the butter. It’s a dish that embodies indulgence, where each mouthful is buttery, herbaceous, and completely satisfying.

A Taste of History

Escargots have been eaten in France for centuries, but Escargots de Bourgogne as we know it today gained popularity in the 19th century. The Burgundy region, known for its fertile landscapes and rich culinary history, is where this dish originated.

Snails were historically an abundant resource in Burgundy, and over time, French cooks developed methods of preparing them that elevated the simple snail to a refined delicacy.

The use of garlic and butter in French cooking is also rooted in centuries of tradition, particularly in the northern regions where dairy products like butter are a staple.

Escargots de Bourgogne perfectly captures this tradition, combining the richness of the land with the creativity of French culinary techniques. It became a popular dish served in restaurants across France, not just in Burgundy, celebrated for its rich flavour and rustic elegance.