Escargots/Snails

Escargots de Bourgogne gathered from the wild, together with Paté, Cassolettes d'Escargot (in sauce), empty Snail shells and all the implements you need to enjoy them.

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Escargot

Escargots is a dish of cooked land snails, usually served as an appetizer in the Western world. The word is also sometimes applied to the living snails of those species which are commonly eaten in this way.

Escargot is the French word for snail. It is related to Occitan escaragol and Catalan cargol, which, in turn, may derive from a pre-Roman word karakauseli.

Not all species of snail are edible, but many are. Even among the edible species, the palatability of the flesh varies from species to species. In France, the species Helix pomatia (escargot de Bougogne) is most often eaten. The "petit-gris" Helix aspersa is also eaten, as is Helix lucorum. Several additional species are popular in Europe.