Burgundy Snails

10000 years of feast. Snails have been used since prehistoric times. Remains of shells were found in the territory of modern Spain and the entire Mediterranean. Snails were gourmet fare in ancient Rome. In the middle age, escargots appeared on the table of nobles. Francis I and Henri II did elevate the dish to the royal rank. In 1814, during the dinner in honor of Alexander I, Talleyrand asked his chef Antonin Carème to think about an exceptional dish that will impress the Tsar. He came out then with a genius idea to create a recipe based on escargots stuffed with a parsley-garlic-butter compound. The success was immediate. The escargot dish as we know it today was born. The key to this dish lies in the herbed-butter compound that elevates the snails to a whole new level of deliciousness. Imagine savoring each bite of succulent escargot coated in a rich, licorice-garlic-infused-butter sauce, paired perfectly with a crispy baguette to soak up every last drop. The experience of indulging in this iconic French dish is truly one-of-a-kind. If you've never tried Escargots before, now is the perfect time to embark on a culinary adventure and discover the flavors of France.

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10000 years of feast

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Are All Snails Edible?

Snails and slugs belong to the group of soft-bodied animals called mollusks, which also includes oysters, clams, and squid. Not all escargot species are edible though. In France, the species eaten most often is Burgundy snails “le petit-gris”. They are known for their exquisite flavor and tenderness. Snails are healthy, nutritious, low in both carbohydrates and fat.

Can you make escargots from garden snails?

Technically yes. However, the whole procedure is more trouble than it worth. They need a salt bath to make them expel the inedible impurities in their systems...

Where To Order Snails?

Escargots can be ordered online. They are already cooked and canned in their cooking juices. Order escargot shells separately. You want to use very large wild burgundy snails (gros escargots de Bourgogne sauvage). Rinse and allow snail shells to dry before using.

How To Serve Escargots

Escargots can be served straight in a gratin dish. To do so, pipe out herb-butter compound in 15g half sphere silicon mold, insert escargot and freeze. Once frozen, de-mold and store escargots in freezer bags or best vacuum seal. Fill up escargot gratin dish and cook.
To present escargot in shells, clean shells and dry them out onto a cooling rack in the oven for 15 mins or so.

Stock

Most canned escargots are cooked in stock and ready to be used. Though, it doesn't hurt to soak them in your own stock. Drain snails and rinse. Bring water, herbs and cube to boil. Turn the heat off, wait 5 min and add snails. After an hour or so, drain and reserve in the refrigerator until ready to use.

Herb-Butter Compound

Lightly toast nuts and let cool. Meanwhile, soak fresh herbs in cold water – drain and pat dry or use a salad spinner. Use leaves only. Prep garlic and shallots. In the food processor, turn nuts into coarse meal and transfer meal to a separate container. Add garlic and shallots to the food processor and blend. Add herbs and process. Add remaining ingredients and blend until smooth.

Stuffing Escargot Shells

Pipe some herb-butter compound first in the shell. Plug in the escargot and stuff with with more butter compound. Shave off any excess with a small offset spatula. Continue until done and freeze.

Storage

Escargots can be made in large batches and kept frozen.

Cooking

Arrange 6 frozen escargots pieces side up in escargot dishes or use creme Catalane dishes. To stabilize shells, make a bed of coarse salt and arrange frozen escargot shells. Bake 12 minutes at 390ºF/200ºC or until butter is bubbling. Garnish with fresh herbs if desired and toasted bread. Serve immediately – Bon Appétit!

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