Escargots are a dish of cooked land snails, primarily associated with French Cuisine. The preparation involves snails being removed from their shells, cleaned, and then cooked with various ingredients, typically including butter, garlic, and herbs like parsley.
The consumption of Escargots can be traced back to prehistoric times. Archaeological findings suggest that humans have been eating snails for over 30,000 years. The practice became more refined in Ancient Rome, where snails were fattened on milk and wine before consumption, a process known as "heliciculture." By the Middle Ages, Escargots had become a delicacy in France, especially in regions like Burgundy, where they were served in elegant dishes.
The traditional French method of preparing Escargots involves several steps:
In France, Escargots are not just a dish but a symbol of French culinary tradition. They are often served as an appetizer in upscale restaurants, and festivals like the Fête de l'Escargot celebrate this delicacy. The dish has also found its way into the menus of fine dining establishments worldwide, showcasing French gastronomy.
Common species used for Escargots include:
Today, Escargots are often farm-raised due to the decline in wild populations and concerns over sustainability. Farms like L'Escargotière in France raise snails specifically for culinary purposes, ensuring a steady supply for the market.