Dish · french
Escargots de Bourgogne
Land snails baked in their shells, or shell-shaped dishes, under a garlic and parsley butter that melts and pools around them as they cook.
Where it comes from
Burgundy's vineyards host large populations of Helix pomatia snails, and the region turned foraging them into a table dish. Garlic butter escargot became a fixture of French bistro menus by the twentieth century.
What cooks argue about
Cooks disagree on whether snails need a long pre-cook in stock or wine before baking to tenderize them, or whether canned, already-cooked snails baked briefly in the butter give a better result.
Versions
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What goes in it
Each one opens everything else made with it.
escargots
butter
garlic
parsley