About Escargot de Bourgogne Snails

Escargot de Bourgogne is a type of snail that is known for its use in French cuisine. It is also known as the Helix pomatia snail, Roman snail, or Burgundy snail. These snails are found throughout Europe, but are most commonly associated with the Burgundy region of France, where they have been harvested and consumed for centuries.

Escargot de Bourgogne snails have a distinctive shell that is usually a light brown or beige color with dark brown stripes. The shell can grow to be up to 4 cm in diameter, and the body of the snail is usually a pale, yellowish-gray color. These snails are hermaphroditic, meaning they possess both male and female reproductive organs. They breed by mating, during which they exchange sperm, and then lay eggs in a hidden location in the soil.

The diet of Escargot de Bourgogne snails is primarily made up of vegetation, including leaves, flowers, and fruits. In order to prepare them for consumption, the snails are usually purged of any toxins or impurities by feeding them a special diet for several days. After purging, the snails are removed from their shells, cleaned, and then cooked in a variety of ways, often with garlic butter, parsley, and other herbs and spices.

Escargot de Bourgogne snails are considered a delicacy in many parts of the world and are particularly associated with French cuisine. They are often served as an appetizer, either on their own or in a dish such as escargot à la bourguignonne, which consists of snails cooked with garlic butter and parsley.