Escargots à la bourguignonne



  • 48 Burgundy snails or any others(canned most likely)
  • 400g butter
  • 3 shallots
  • 1 small garlic clove
  • 1 small bunch of flat leaf parsley
  • Salt and pepper



  1. Cut the butter into pieces, put it in a bowl and let it soften at room temperature for about 1 hour.
  2. Rinse the snails in a colander over cold water, then let them drain and place them on dry paper towels.
  3. Peel and finely chop the shallots and garlic. Wash the parsley, dry it and chop it very finely also.
  4. Start working on the butter with a wooden spoon to give it the consistency of a cream, then add the shallots, garlic and chopped parsley. Add salt and pepper and continue to stir until all is perfectly homogeneous.
  5. Preheat the oven to 240°C.
  6. Put some of the mixture obtainedin the bottom of each shell, insert a snail and finish by filling it with some butter by tamping it with a finger. Arrange the snails in individual pans or alveols.
  7. When the oven reaches the desired temperature, stop it immediately and bake the escargots.
  8. Let it heat for 5 to 10 minutes until the butter is bubbling and foaming.

Other recipes / drinks

Discover some other traditional recipes from France.

Bordeaux Wine

Bordeaux Wine

A Bordeaux wine is any wine produced in the Bordeaux region of France, centred on the city of Bordeaux and covering the whole area of the Gironde department, with a total vineyard area of over 120,000 hectares. Average vintages produce over 700 million bottles of Bordeaux wine, ranging from large quantities of everyday table wine, […]

Moules marinière

Moules marinière

Ingredients: 1,75 – 2kg ofmussels 30g butter or margarine + extra (1 teaspoon) 2 shallots 15 cl dry white wine 1 teaspoon of flour Parsley Salt and Pepper   Steps: Scrape and wash well the mussels. Put them in a pan with 1 pat of butter, chopped shallots and white wine. Cook them openin a […]

Salade Lyonnaise

Salade Lyonnaise

Ingredients: 1 curly endive 120g thin slices of salted or smoked bacon chest 100 g of bread 4 eggs (extra fresh) 10g butter 1 garlic clove 1 shallot 3 tablespoons of peanut oil 1 tablespoon of sherry vinegar 1 dl of white vinegar (to poach eggs) Salt and Pepper   Steps: Wash the endive carefuly […]

Confit Canard

Confit de Canard

Ingredients: 4 duck legs 1 kg of coarse salt 1 kg of duck fat   Steps: Place half of the rock salt in the bottom of a shallow dish. Remove the top of the duck legs, then cover with the remaining salt. Cover the dish and store it in the refrigerator for 24 hours. Preheat […]

Salmonen Croute

Salmon en Croute

Ingredients: 1 salmon (filleted by the fishmonger) or 2 salmon fillets 500g puff pastry 1 bunch of fresh herbs (chervil, parsley, spinach leaves, coriander or whatever you have in the garden, according to your wishes or your tastes) Salt and pepper   Steps: Preheat the oven to 180/200°C. Roll out the puff pastry into 2 […]


Beef Bourguignon

Ingredients: 1,5 kg of beef bourguignon 200g bacon 60g butter 10 small onions 2 carrots 2 cloves of garlic 60g flour 2 large glasses of red wine – Bourgogne (50cl) 2 large glasses of meat broth (2 cubes of beef broth for 50 cl of water) 250 g mushrooms 1 bouquet of herbs Salt, Pepper […]

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.