Quality first! Bourgogne Escargots built its reputation on quality. Its quest for quality is present in everything it does. It selects the finest escargots to prepare all its products on its premises in Dijon, Burgundy. 

Helix Pomatia Linne is the REAL Burgundy escargot. (Very large calibre). It is the most recognized and consumed escargot in France. This escargot lives in the wild and is found throughout Europe.

The escargots de Bourgogne, the snails, are cooked slowly in a natural stock composed of thyme, laurel, pepper, onion, carrots and wine. Then, they are sterilized to ensure that you can use them in any type of prepared dish and still taste the original freshness and unique flavour of Burgundy escargot.

– Heat 1 tablespoon of olive oil in a pan, add escargots (number to be determined by chef) and let brown a few minutes.
– Then add ( minced): 2 or 3 shallots, 2 cloves of garlic, a handful of mushrooms, parsley, salt, pepper and let brown. Add some white wine, a bunch of mixed herbs, fennel and let cook slowly for 1 or 2 hours.
– Mix in breadcrumbs and 2 eggs. Remove from heat as soon as the sauce has the consistency of stuffing.
– Put 1 snail in each shell, then fill in with the stuffing and arrange the shells in a dish.
– Last, mix 2 cloves of garlic and a stick of parsley (all minced) and an equal amount of stuffing and sprinkle on the shells, then bake.

Net weight of the tin: 125g + 24 reusable shells

Ingredients

Wild snail meat (Helix Pomatia Linne), water, salt, spices, aromatic herbs
Allergens: molluscs

Nutrition Facts

Serving size 6 pieces (31g): Calories: 20; fats: 0g; of which saturates: 0g; cholesterol: 60mg; sodium: 190mg; carbohydrate: <1g; of which sugars: <1g; fibre: 0g; protein: 4g