Fun Facts about Escargot, the Other Side of French Cuisine

Escargot (Source: freepik.com)

What is Escargot?

Escargot is a snail in French. Escargot refers to a species of land snail that can be eaten in French cuisine. 

Just like caviar, Kobe beef, and white truffles, escargot is often described as one of the most delicious foods in the world. Even though it's not a common food for everyone, there are many fans of escargot.

Technically, escargot belongs to the group of mollusks or soft-bodied animals. The word escargot is derived from the Latin word "conchylium" which translates to shell. 

However, not all snails are tasty and can be processed into delicious dishes. The French commonly consume Helix pomatia, Helix lucorum, and Elona quimperiana land snails. There are snail farms that specialize in supplying the main ingredients for this unique dish. 

Helix pomatia snails from Burgundy vineyards are said to be among the best. When the snails hide in their shells and start hibernating for the winter, it is the best time to "harvest" them. 

Escargot is a food that stirs debate and attracts the interest of daring gourmets. While it may sound unusual, escargot has become an important part of French cuisine and is prized for its unique flavor.

The following escargot fun facts provide further insight into the richness of French cuisine and the appeal of escargot as an unforgettable specialty.

1. Long History

Snails were first eaten in the 6th century BC. Later, the Romans were also very fond of escargot.

Snails were also an elite food whose remains were found in the ruins of Volubilis in Morocco and Benidorm in Spain. However, the origin of escargot on French soil is a little hazy. Some sources believe that escargot was brought by Julius Caesar when he wanted to conquer Gaul. However, the discovery of escargot fossils in Provence suggests the dish existed long before the Roman Emperor's arrival.

Escargot soon took center stage in the French culinary world following Tsar Alexander's visit to Prince Talleyrand, Napoleon's chief diplomat. It is said that the Tsar's entourage stopped at a restaurant in Burgundy in 1814. 

The chef, Antonin Carême, felt he had nothing worth serving the Tsar. When he walked into the garden, he found some snails and came up with the idea of serving them to the Tsar. 

Carême "hid the taste" of the snails by adding garlic and parsley for color. Plus, butter makes them easier to swallow. The Tsar was mesmerized by the dish and couldn't forget it. 

Whether the legend is true or not, no one can say for sure. One thing's for sure, escargot has made its way into the French culinary elite to this day.

2. Types of Snails Used

There are different types of snails used in escargot dishes, but the most common type is Helix pomatia, also known as the "garden snail." It is known for its delicious meat and chewy texture. These snails are known for their delicious meat and chewy texture.

3. Complex Preparation

The process of cooking escargot is not simple. After the snails are caught, they are fed with a mixture of leaves for a few weeks to cleanse their digestive system. Then, they are starved for a few days before cooking. The escargot is then boiled in salt water, followed by removing the snails from their shells, cleaning them, and cooking them with specialty seasonings such as butter, garlic, and parsley.

4. Unique Flavor

Escargot has a unique flavor that is hard to describe. Some people describe it as similar in flavor to oysters or clams, with a pleasantly chewy texture. The flavor of escargot is also influenced by the spices used in the cooking process.

Escargot with Sauce (Source: freepik.com)

5. High Nutrition

Escargot is renowned for its high nutritional content. They contain protein, iron, calcium, and vitamin B12. In addition, escargots are also low in fat and cholesterol, making them a healthy choice for seafood.

6. A Classy Meal

Escargot has long been considered a luxurious and elegant dish in France. It is often served as an appetizer in formal dinners or five-star restaurants. The French believe that escargot is one of the foods that reflect its luxury and culinary elegance.

7. Popular Worldwide

Although escargot is a French specialty, the dish is also popular in other countries around the world. Restaurants across Europe, North America, and Asia often serve escargot as an exotic option on their menus. Escargot has crossed cultural boundaries and becomes an internationally recognized food.

8. Traditional Ways to Enjoy Escargot

In France, there is a traditional way to enjoy escargot, served with butter and garlic seasoning. A special fork is used to remove the snail meat from the shell and it is eaten with care.

9. Escargot Menu

Of course, you don't have to fly to France to taste the delicious escargot. 

Apart from traditional dishes, escargot has also been used in various modern creations. Some creative chefs have created escargot dishes served with various sauces, such as pesto sauce or creamy sauce with spices. Escargot can also be included in pasta dishes, soups, or desserts.

Once you claim to be a fan of French cuisine, eating escargot is a must! There are various escargot menus, whether the snails are cooked whole or without shells. Take a peek at some of these menus.

Escargot with Garlic Butter (Source: freepik.com)

Classic flavors: 

Escargot with Garlic Butter

Escargots Bourguignon is a simple French classic that's the safest way to eat escargot. Escargots de Bourgogne is another name for this escargot dish, given the popularity of Burgundy's famous snails. 

In one portion, you'll find escargot grilled with garlic butter. It's chewy but easy to eat, and the flavors of butter, garlic, and parsley permeate the dish perfectly. It's even better when accompanied by white wine!

Escargot and potatoes

This escargot is not served with shells as it uses ready-made snails from a can. After sautéing, the snails are stuffed into potatoes, buttered, flavored with garlic, and baked. Yup, this dish is similar to potato au gratin, can you imagine how fragrant it is?

Escargot with champagne

A very French combination: escargot and champagne. These two French culinary icons are not only luxurious but delicious when combined. The addition of six other ingredients such as cilantro, shallots, and butter enhances the escargot's flavor.

10. Sustainable Opportunities

While there may be some controversy regarding the ethics of consuming escargot, the practice of sustainable farming land snails can support a responsible food industry. Escargot farming can help keep natural land snail populations stable while ensuring a sustainable supply of escargot for culinary needs.