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Escargots Bourguignon inspired by Locke-Ober
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Inspired by Locke-Ober

Escargots Bourguignon

Appetizer
This classic French appetizer features tender snails baked in individual wells with a luxurious garlic-herb butter. The preparation showcases the traditional flavors of French cuisine with the rich combination of butter, garlic, and fresh herbs that creates a savory sauce perfect for sopping up with crusty bread.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4

Ingredients

  • 24 whole Canned escargots (Drained and rinsed)
  • 8 tbsp Unsalted butter (Softened)
  • 4 cloves Garlic (Minced)
  • 1 small Shallot (Finely minced)
  • 2 tbsp Fresh parsley (Finely chopped)
  • 1 tsp Fresh thyme leaves (Chopped)
  • 1 tbsp Cognac or brandy
  • 1 tsp Fresh lemon juice
  • 1/4 tsp Kosher salt
  • 1/4 tsp Freshly ground black pepper
  • 1 whole Crusty French baguette (Sliced and toasted)

Tools You'll Need

  • Escargot dishes or small ramekins
  • Baking sheet
  • Mixing bowl
  • Escargot tongs and forks (optional but traditional)
  • Bread knife

Chef's Tip

When preparing the garlic herb butter, be sure that your butter is at the perfect softened consistency—not melted, but soft enough to easily mix with the other ingredients. This ensures the herbs and garlic are evenly distributed for the perfect bite.

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prepare compound butter: In a medium bowl, combine softened butter, minced garlic, shallot, parsley, thyme, Cognac, lemon juice, salt, and pepper. Mix thoroughly until well combined.
  3. Pat escargots dry with paper towels.
  4. If using escargot dishes: Place one escargot in each well of the specialized dishes. Top each with a generous portion of the garlic-herb butter.
  5. If using ramekins: Divide escargots among small, oven-safe ramekins, then top with the garlic-herb butter.
  6. Place prepared dishes or ramekins on a baking sheet to catch any overflow during baking.
  7. Bake in preheated oven until butter is melted and bubbling, about 10-15 minutes.
  8. While escargots are baking, slice baguette and toast until lightly golden.
  9. Serve immediately, warning guests that the dishes will be very hot.

Plating

Serve escargots in their baking dishes, placed on small plates with a folded napkin beneath to prevent sliding. Arrange toasted baguette slices on the side. Provide small forks or escargot tongs for retrieving the snails, and additional small spoons for scooping up the delicious garlic butter.

Storage & Reheating

The garlic-herb butter can be prepared up to 3 days in advance and stored in the refrigerator. Bring to room temperature before using. Assembled but unbaked escargots can be refrigerated for up to 4 hours before baking. Once baked, escargots should be served immediately and are not suitable for storage.

About This Recipe

Escargots Bourguignon was a classic appetizer at Locke-Ober, reflecting the restaurant's commitment to traditional European cuisine. This preparation honors the classic French technique while capturing the rich, garlicky flavor profile that has made this dish a staple of fine dining for generations. The warm, bubbling garlic-herb butter transforms the escargots into a luxurious starter that exemplifies the indulgent yet refined approach of old-world Continental cuisine.

How did it turn out?

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