Romanzini Burgundy Snails (Escargots) – 2 Dozen 200g

A true icon of French gastronomy, Burgundy snails (Helix pomatia) have graced French tables for centuries. Carefully selected by Maison Romanzini—masters of escargot since 1921—these wild Burgundy snails are gently cooked in a delicately seasoned court-bouillon to preserve their naturally tender texture and distinctive flavour. Romanzini has spent over a century perfecting its traditional methods and remains one of France's leading escargot specialists.

Ready to use, these premium escargots are perfect prepared the classic Burgundian way with garlic, parsley and butter, or added to pasta, risotto and rich sauces. Their delicate, earthy flavour makes them one of France's most celebrated culinary delicacies.

Ingredients

Cooked Burgundy snail meat (Helix pomatia), water, salt, aromatic herbs and spices.

Country of origin

France

Region

Franche-Comté

Texture

Tender and succulent with a pleasantly firm bite.

Flavour

Delicate and earthy with subtle savoury notes that beautifully absorb herbs, garlic and butter.

Serving suggestion

Traditionally baked in escargot shells with garlic, parsley and butter, then served piping hot with warm crusty baguette to soak up every last drop of the aromatic butter. They are also delicious stirred through fresh pasta, risotto or served alongside grilled steak.

Wine Pairing

Chablis, White Burgundy, Sancerre or a crisp Champagne.

Recipe

Classic Escargots à la Bourguignonne

Serves 4

Ingredients

• 24 Romanzini Burgundy snails
• 100g unsalted butter, softened
• 2 garlic cloves, finely crushed
• 2 tbsp flat-leaf parsley, finely chopped
• 1 shallot, finely minced
• Salt and freshly cracked black pepper
• Escargot shells or ovenproof escargot dishes
• Fresh baguette, to serve

Method

1. Preheat the oven to 180°C.
2. Combine the butter, garlic, parsley and shallot until smooth. Season to taste.
3. Place a small amount of garlic butter into each shell or cavity, add one snail, then cover generously with the remaining butter.
4. Bake for 8–10 minutes, until the butter is bubbling and fragrant.
5. Serve immediately with warm crusty bread to enjoy the garlic butter.

This timeless French classic is proof that sometimes the simplest recipes are the most memorable. Bon appétit!