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Escargots de Bourgogne

Name: Escargots de Bourgogne
Total time: 30 min
Yield: Serves 2
Cuisine: France
Ingredients: 12 Escargots (canned); 100g Butter; 3 cloves Garlic (minced); 3 tbsp Parsley (chopped); A pinch Salt; A pinch Black Pepper

Side Dish

⏱ 30 min

👥 Serves 2

Difficulty ⭐⭐

Snails baked with garlic-parsley butter — a Burgundian classic.

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📖 The Story Behind This Dish

Snails are eaten in many parts of France, but the most famous dish uses Burgundy snails. The shells are packed with butter loaded with garlic and parsley and baked, then eaten with special tongs and forks. It's a standard starter in French restaurants.

🌆 Where it's eaten: At a French bistro, escargots come in a special dish with tongs, and the smell of garlic butter is irresistible.

🥕 Ingredients (serves 2)

Escargots (canned) 12
Butter 100g
Garlic (minced) 3 cloves
Parsley (chopped) 3 tbsp
Salt A pinch
Black Pepper A pinch

👩‍🍳 Instructions

Mix minced garlic, parsley, salt, and pepper into softened butter.
Place one snail in each shell or ovenproof dish.
Pack generously with garlic butter.
Bake at 220°C for about 10 minutes until the butter bubbles.
Serve piping hot with baguette.

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