Burgundy Gastronomy, Escargot and the Love Affair With the Snail
Escargot de Bourgogne: A Culinary Essential of Burgundy Gastronomy
When you think of French cuisine, images of delicate pastries, rich sauces, and vibrant cheeses often come to mind. Yet, nestled within the vast array of flavors is a less conventional protagonist: the humble snail, particularly the esteemed Burgundy snail, or "escargot de Bourgogne."
For those who have never tried escargot dishes, it may seem a leap of faith, and maybe even a leap too far for some. But that would mean missing out on some of the most original and delicious Burgundy dishes of all – and some of our most favorite.
These dishes, which the region of Burgundy is especially renowned for, have secured a revered spot on the culinary stage, thanks to their unique flavor profile and remarkable versatility in dishes. With the help of our own Ellie’s cookbook, allow us here at BurgundyWine.com to take you on journey of culinary exploration, revealing the history of the snail in French cuisine, our favorite recipes – and of course, the wines to pair them with.
Burgundy Gastronomy and Snails: A Culinary Love Story
Burgundy’s love story with the snail is deeply rooted in the culinary traditions of the region. Burgundy is, of course, known not only for its world-class wines but also for its gastronomic heritage. The escargot de Bourgogne - the Helix pomatia species - is cherished for its tender texture and earthy flavor, making it ideal for pairing with rich and buttery dishes.
The consumption of snails in Europe has a long history—some say it spans 10,000 years and involves numerous species. But be careful when buying snails to cook with: when purchasing snails, it’s important to look for their taxonomic names on the label. The two species worth seeking are the Burgundy snail (Helix pomatia) and the petit gris from Provence (Helix aspersa). Anything else is likely to be an Asian slug, which is not a true snail.
The Snail’s Slow Path Through History
People have enjoyed eating snails as far back as Roman times; they were initially favoured for their nutritional value and later embraced for their culinary potential. In Burgundy, snails thrived in the region's lush landscapes thanks to the moist climate, and eventually they were incorporated into local dishes. By the 18th century, escargots had become a fashionable dish among the French aristocracy, elevating their status further and assuring their place in Burgundy gastronomy.
Our Favourite Burgundy Escargot Dishes
Burgundy has a variety of escargot dishes to offer, each showcasing the unique textures and flavors of these snails. Here are some favorite recipes from Ellie’s cookbook that highlight the allure of snails in Burgundy gastronomy (follow this link to get your FREE copy of this amazing Burgundy cookbook of recipes gathered over a lifetime):
Snails with a Parsley Puree and Tomato Coulis: First, a cautious reminder: when buying your snails, make sure to check that they are from Burgundy, as there are many inferior types also available which just won’t be the same when cooked. The variety beloved here in Burgundy so much - Helix pomatia– really complements the acidity and richness of the sauce in this dish. As well as a tin of snails, the other ingredients couldn’t be simpler; parsley, cloves, shallots, butter, ripe tomatoes and of course Burgundy wine – white in this case – to add to the sauce and to drink with it when served. You can find the full directions of how to cook by following the link above.
Burgundy wine pairing recommendation: We reach for the Domaine Oudin Chablis 1er Cru 'Vaucoupins' for this dish. It’s a wine bursting with ripeness and freshness, with a subtle touch of saltiness which works wonders with the snails. It’s powerful for sure, but it’s also controlled so that the minerality and purity can really shine.
Snail Ravioli in a White Wine, Garlic and Herb Bouillon: These ravioli take some time to prepare, but the effort is worthwhile. They can be made ahead of time and stored in the refrigerator on trays lined with parchment paper, covered with dish towels in single layers, for up to 4 hours. It's best to roll the pasta out to the thinnest setting on your pasta machine, as this will make the ravioli very delicate. Follow the link above for the full recipe and method.
Burgundy wine pairing recommendation: One of the most reliable wine and food pairings is snails with Chablis. We describe the flavor as “gravelly,” and you can’t go wrong with this combo. Domaine Jean Dauvissat produces some excellent Premier Cru Chablis that pairs wonderfully with snails. The Chablis 1er Cru ‘Vaillons’ reflects the light like a jewel. It’s a big wine with decadent spicy fruit and a lingering minerality and you’re in for a treat when you discover all the food pairings it can enhance. Alternatively, their Chablis 1er Cru ‘Montmains’ is an equally great choice. This award-winning wine comes from rocky soil which gives it such minerality and extraordinary power. Full and round, it’s the perfect partner for escargot dishes.
But it’s not only white wines which can be paired with snail dishes. Part of the fun of Burgundy gastronomy is experimenting and seeing what works for you! For those who prefer red wines, a light-bodied Pinot Noir also works really well in escargot recipes. The wines made from this grape have subtle earthiness and moderate tannins, which complement the delicate nature of the snails, particularly when seasoned with mushrooms or served in a savory pie.
A Beaujolais, made from Gamay grapes, can also be an excellent match. Its fruity profile and low tannin level mean it’s refreshing, and allows the flavors of the snails to shine without overshadowing their taste.
As we’ve seen, the versatility and unique flavor of snails continue to charm palates across the globe, not just in Burgundy gastronomy. For those willing to explore beyond traditional fare, the world of escargots offers a delightful avenue into the heart of Burgundy’s culinary artistry.
Want to Have These Dishes Cooked for You? Be Our Guest!
When you stay with us at our Burgundian manor house Domaine de Cromey, you get catered for by our expert chef Ellie who quite literally wrote the book on Burgundy gastronomy. You could take one of many incredible day trips from our central location to some of the local towns, all of which have a rich wine and gastronomy heritage, such as Autun, Macon, Beaune or Dijon. Or why not indulge your adventurous side if you’re a keen cyclist by experiencing one of the best cycling vacations in all of France – read our article here for three memorable routes to try.
