Escargots de Bourgogne

Dish information

Escargots de Bourgogne, or Burgundy snails, is a celebrated French delicacy that epitomizes elegance and a distinct culinary tradition. While eating snails might seem exotic to some, it has been a practice in France for thousands of years, with archaeological evidence suggesting consumption as far back as prehistoric times. The 'Helix pomatia,' or Roman snail, is the specific species traditionally used for this dish, thriving in the vineyards and chalky soils of Burgundy. The preparation of escargots in butter and garlic, as we know it today, gained prominence in the 19th century. A popular, though possibly apocryphal, story attributes the dish's creation to the famous chef Antonin Carême. In 1814, Carême supposedly prepared escargots à la Bourguignonne for Tsar Alexander I during his visit to Talleyrand's château. The Tsar was reportedly so impressed that the dish was immediately inducted into the culinary canon. However, it's more likely that the dish evolved over time within Burgundy's rich culinary landscape, where garlic, parsley, and butter are staple ingredients. The act of purging the snails, then cooking them and serving them in their shells, stuffed with 'beurre persillade' (garlic-parsley butter), is a meticulous process that highlights French gastronomic artistry. Escargots de Bourgogne transcended its regional origins to become a global symbol of French cuisine, often served as an appetizer in traditional French restaurants worldwide. It represents a culinary boldness and a connection to the 'terroir,' showcasing how simple, local ingredients can be transformed into a sophisticated and iconic dish. It's a taste of French history and an enduring tradition.

Timeline

• 300 BC

  Ancient Romans consumed snails, a practice that influenced pre-French culinary traditions.

  ---

• ---

  1814

  Legend suggests Chef Antonin Carême popularized escargots for Tsar Alexander I.

  ---

• ---

  1850s

  The preparation of escargots 'à la Bourguignonne' with garlic-parsley butter becomes established in Burgundy.

  ---

• ---

  1900s

  Escargots de Bourgogne achieves international recognition as a classic French appetizer.