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Escargot à la Bourguignonne with Herb-Garlic Butter inspired by Café Budapest
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Inspired by Café Budapest

Escargot à la Bourguignonne with Herb-Garlic Butter

Appetizer
This classic French appetizer features tender snails bathed in a richly flavored herb and garlic butter. The traditional preparation method focuses on balancing the earthiness of the escargot with the aromatic garlic-herb compound butter. When baked until bubbling, the dish becomes an elegant starter perfect for special occasions.
Prep Time 20 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 24 whole Canned large snails (escargot) (Drained and rinsed)
  • 8 tbsp Unsalted butter (Softened to room temperature)
  • 6 cloves Garlic (Finely minced)
  • 1 small Shallot (Finely minced)
  • 3 tbsp Fresh parsley (Finely chopped)
  • 1 tbsp Fresh chives (Finely chopped)
  • 1 tsp Fresh thyme leaves (Stems removed)
  • 2 tbsp Dry white wine (Such as Chablis or Sauvignon Blanc)
  • 1/2 tsp Lemon zest
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 1/8 tsp Crushed red pepper flakes (Optional)
  • 1 tsp Cognac or brandy (Optional)
  • 1 loaf French baguette (Sliced for serving)

Tools You'll Need

  • Escargot dishes, shells, or small ramekins
  • Baking sheet
  • Mixing bowl
  • Pastry brush (optional)
  • Escargot tongs and forks (optional but traditional)
  • Sharp knife for bread

Chef's Tip

Chill the prepared compound butter for 20-30 minutes before filling the escargot shells or dishes. This makes it easier to work with and helps the butter melt more slowly in the oven, allowing the flavors to better infuse the snails.

Instructions

  1. Preheat oven to 400°F (205°C).
  2. In a medium bowl, combine softened butter, minced garlic, shallot, parsley, chives, and thyme.
  3. Add white wine, lemon zest, salt, pepper, red pepper flakes (if using), and cognac (if using). Mix thoroughly until well combined.
  4. Drain and rinse snails well. Pat dry with paper towels.
  5. If using traditional escargot dishes: Place one snail in each indentation, then top each with a generous amount of the herb butter.
  6. If using escargot shells: Place a small amount of the herb butter in each shell, followed by a snail, then top with more herb butter.
  7. If using ramekins: Divide snails among 4 small ramekins and top with the herb butter.
  8. Place filled dishes on a baking sheet to catch any drips.
  9. Bake for 8-10 minutes until the butter is bubbling and slightly browned on top.
  10. While escargot is baking, slice baguette and warm it in the oven for the last 2-3 minutes.
  11. Remove from oven and let stand for 1 minute before serving.

Plating

Serve escargot immediately while still hot and bubbling. If using traditional dishes, place them on a larger plate with a folded napkin beneath to stabilize. Include small forks or escargot tongs if available. Arrange warm slices of baguette on the side for dipping into the flavorful butter.

Storage & Reheating

This dish is best served immediately after cooking. Leftover herb-garlic butter can be refrigerated in an airtight container for up to 1 week or frozen for up to 1 month. The butter is excellent on toasted baguette or for flavoring vegetables.

About This Recipe

A quintessential French delicacy, escargot à la Bourguignonne celebrates the traditions of Burgundian cuisine. This preparation focuses on enhancing the subtle flavor of snails with vibrant herbs and aromatic garlic butter. While traditionally served in special escargot dishes or shells, this version can be adapted for more accessible presentation at home without sacrificing the luxurious dining experience this appetizer is known for.

How did it turn out?

We'd love to hear about your experience making this recipe!