Escargot
Escargot, or cooked snails, are a beloved French delicacy that is usually served as an appetizer. Before preparation, the snails must be purged, removed from their shells, and cooked, usually with garlic butter, chicken stock, or wine. Their tender texture and clean, woody flavors pair especially nicely with herb-infused butter - garlic, thyme, and parsley are the most common choices.
Cooked escargots can be served on toasted pieces of baguette, but they are more commonly placed back into their shells and served on an escargot plate. In that case, special snail tongs are needed to hold the shell while extracting the meat with a two-pronged snail fork.
Types of Escargot
Pairing tips
Pernand-Vergelesses Blanc
Located in Côte de Beaune (Côte-d’Or) region of Burgundy, Pernand-Vergelesses is a French appellation that is reserved for both red and white ... Read more
Mâcon-Villages
This French appellation includes twenty-six villages in the Mâconnais wine region of southern Burgundy. The region of Mâcon-Villages produces Chardonnay-... Read more
Saint-Bris
Saint-Bris is a French appellation located in Auxerrois (Yonne) region of Burgundy that produces aromatic white wines exclusively from Sauvignon Blanc and Sauvignon ... Read more
Saint-Véran
Saint-Véran is a French wine region that produces Chardonnay-based white wines. The appellation is located around Saint-Vérand, a commune in the ... Read more
WHERE TO EAT The best Escargot in the world (according to food experts)
