Escargots de Bourgogne
Paris, France
Escargots de Bourgogne are cooked snails traditionally served with a generous mixture of butter, garlic and parsley. The snails themselves have a mild flavour and firm, tender texture, while the herb-filled butter provides most of the dish's familiar richness.
They are usually served hot, often in their shells or in a dedicated escargot dish, and are eaten with a small fork or pick. Although they are strongly associated with French cuisine and frequently appear on Paris menus, their name tells you where the tradition comes from: Burgundy. In Paris, they are best understood as part of the wider French regional cuisine that has long been represented in the capital.
Why locals eat it
Escargots de Bourgogne are a Burgundy specialty rather than a dish that originated specifically in Paris. Paris's tourism office includes Bourgogne snails among the regional dishes available in the capital, reflecting how Paris restaurants bring together culinary traditions from across France.
Local tip
If you're trying them for the first time, start with the traditional garlic-and-parsley butter preparation. Don't be put off by the appearance: the snail itself is relatively mild, while the warm herb butter provides most of the familiar flavour. Bread is useful for soaking up the remaining butter.
Typically made with
Snails, Butter, Garlic, Parsley, Shallots, White wine. Recipes vary — always check with the vendor if you have allergies.