Escargots de Bourgogne

Ingredients

• 12 snails
• 4 tbsp butter
• 2 garlic cloves
• 1 tbsp chopped parsley
• Salt
• Bread for serving

Description

Escargots de Bourgogne is more than a starter: it is a route into French regional cooking, bistro culture, farmhouse kitchens and the discipline of sauces, stocks and pastry. The dish is built around butter, wine, onions, herbs, cream, bread, beef, poultry and seasonal vegetables, giving it a flavour that feels both practical and deeply connected to its origin. It works especially well for dinner parties, slow weekends and elegant comfort food, and it gives readers a clear way to understand how ingredients, technique and food history meet on the plate. A delicacy from the Burgundy region, escargots are baked in their shells with garlic and herb butter.