Escargots de Bourgogne
Snails cooked in garlic and parsley butter.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The consumption of snails dates back to prehistoric times, with archaeological evidence suggesting they were a food source for early humans. The Romans also enjoyed snails, often farming them. However, Escargots de Bourgogne, as we know it today, gained popularity in the 19th century, particularly in the Burgundy region of France.
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Escargots de Bourgogne is more than just a dish; it's a symbol of French gastronomy and a representation of Burgundy's culinary heritage. It's often seen as a sophisticated and indulgent appetizer, suitable for special occasions.
A Symbol of French Cuisine
Escargots are considered a classic French delicacy, often featured on menus of fine dining restaurants worldwide. They contribute to France's reputation for refined and flavorful cuisine.
Burgundy's Culinary Identity
The dish is strongly associated with the Burgundy region, known for its high-quality wines and rich agricultural land. The ingredients used, like garlic, parsley, and butter, are often sourced locally, further emphasizing the region's culinary identity.
A Social Experience
Eating escargots is often a social and communal experience. The use of special tongs and forks to extract the snails from their shells encourages interaction and shared enjoyment.
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Escargots de Bourgogne is characterized by its rich, garlicky, and herbaceous flavors, balanced by the subtle earthiness of the snails themselves.
The primary flavor components are: Garlic - imparting a pungent and savory base; Parsley - contributing fresh, green, and slightly peppery notes; Butter - adding richness, smoothness, and carrying the flavors; Snails - providing a subtle earthy and slightly chewy texture; White wine (sometimes used) - offering acidity and aroma.
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Snail Preparation
If using fresh snails, they need to be purged and cleaned meticulously over several days. Pre-cooked or canned snails are a convenient alternative but may lack the depth of flavor of fresh ones.
Butter Consistency
The garlic-parsley butter should be soft and easily spreadable. Room temperature butter is ideal for incorporating the garlic and parsley effectively.
Serving Temperature
Escargots are best served piping hot, allowing the butter to melt and the aromas to be fully released. Special escargot dishes with indentations help to keep the snails upright and retain the heat.
Bread for Dipping
Crusty bread, such as a baguette, is essential for soaking up the delicious garlic-parsley butter. It's a crucial part of the overall experience.
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