Escargots, in French cuisine, refers to edible land snails that are cooked and consumed as a delicacy. The term "escargots" is the plural form of "escargot," derived from the French word, meaning "snail."
These gastropods have a spiral-shaped shell and are commonly found in gardens, forests, and vineyards across Europe. Escargots are a popular ingredient in French gastronomy, considered a luxurious and indulgent dish.
To prepare escargots, they are first extracted from their shells, cleaned thoroughly, and then cooked or baked with various flavorful ingredients. The traditional French method involves simmering the snails in a fragrant broth that often contains white wine, garlic, shallots, parsley, and butter. The cooked snails are often presented and served in their shells, accompanied by a sauce made from the cooking liquid.
Escargots provide a unique texture and flavor profile, which is often described as tender, chewy, earthy, and slightly gamey. They are primarily enjoyed as an appetizer or a starter course, usually accompanied by bread or toast to mop up the delicious sauce.
The consumption of escargots has a rich history and is associated with French culinary traditions, particularly from the Burgundy region. While once considered a regional specialty, escargots have become popular worldwide, featuring prominently on menus and in fine dining establishments.
