Escargots de Bourgogne
"Escargots are land snails (Burgundy snails) baked in their shells with garlic-parsley butter (beurre d'escargot). Served as a starter (6 or 12 snails) in traditional brasseries. You use a special fork and tongs to extract the snail, then soak up the garlicky butter with bread. The snails themselves taste like earthy mushrooms; the butter is the star. More common at dinner than lunch."
Logistics
Moderate
Vibe
Classic, garlicky
Duration
20 minutes
Best For
Trying French classics
The Backstory
Snails have been eaten since Roman times but became a French delicacy in the 1800s when Antonin Carême popularized them. Burgundy snails (Helix pomatia) are the traditional variety. The garlic-parsley butter was perfected by Burgundian chefs. Now they're a symbol of French haute cuisine, though most snails are farmed or imported from Eastern Europe.
Local Secret
"Order them at traditional bistros or brasseries, not touristy cafés. The butter should be bright green from parsley, intensely garlicky. Use the bread to soak up every drop of butter—this is encouraged. Don't overthink the texture—they're chewy like mussels. If you're squeamish, close your eyes and focus on the butter. Pair with white wine (Chablis or Sancerre). They're rich, so 6 snails is enough as an appetizer."