Also Escargots à la bourguignonne, Burgundy snails, Escargots
Snails cooked, put back in their shells and stuffed with garlic and parsley butter, then baked until it sizzles.
What makes it escargots de bourgogne
Large snails, cooked and returned to their shells.
Butter beaten with garlic, parsley and shallot.
Baked until bubbling and eaten at once, with bread.
Where it comes from
The big Burgundy snail once lived in the vineyards, where it ate the vines and was eaten in turn, especially in Lent. It's now protected in the wild, and most snails served here are farmed or come from further east.
The garlic and parsley butter is usually credited to 19th-century Paris cooking, and it made the dish a bistro standard. They're eaten from a dimpled dish with tongs and a small fork, and the butter mopped up with bread.
How it varies
In croûtes or pastry
The same butter and snails in little pastry cases instead of shells.