Finest Burgundy Snails

Out of stock - call to pre-order


Out of stock - call to pre-order

Origin: France
SKU: BP0040
Cuisine: France
Minimum Shelf Life: 6 months
Also known as: escargots de Bourgogne, helix pomatia


Snails are considered something of a French delicacy – often referred to as ‘escargot’, and frequently cooked with butter, finely-chopped shallots, garlic, parsley, salt and pepper.

These finest Burgundy snails, otherwise known as helix pomatia, have a a more pronounced flavour and are rounder in shape than other varieties. The tin contains around 24 snails, and is also available accompanied by 24 shells.

Take inspiration from the French chef Bruno Loubet who, in his London restaurant Bistrot Bruno Loubet - serves a hearty and warming ragu of Burgundy snails and meatballs. For a more Spanish take on snails, cook along with rabbit in the traditional Valencian paella. Or for a British dish, try recreating Heston’s famous snail porridge. Burgundy snails can also be used as garnishes, to top venison or fillet of beef.

Cooking instructions: Rinse the snails with hot water, and drain before use.

Ingredients: snails, water

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