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Roger Dutruy - Wild Burgundy Snails - Extra Large - 3 Dozen
Regular price $28.00 USDRegular price
About Roger Dutruy
- Known for
- tinned Burgundy snails
The Burgundy snail, Helix pomatia, was once plentiful in the Burgundy region, but wild numbers in France have fallen over the past century. The species cannot be farmed, so it is gathered wild, and the Burgundy snails sold in France today are picked in Central Europe, Hungary among the sources.
Roger Dutruy packs them in tins. Burgundy snails are traditionally cooked with butter, garlic and parsley, so keep some bread on hand for the butter left in the dish.
Roger Dutruy questions
What is a Burgundy snail?
It is Helix pomatia, also called the Roman snail, a large land snail with a shell about 1 1/4 to 2 inches across, and the species most eaten in France. Most farmed escargots are other species, the petit gris and gros gris, because the Burgundy snail is very hard to farm and is gathered wild instead. That makes it the traditional snail for escargots de Bourgogne.
How do you serve Burgundy snails?
For escargots de Bourgogne, the snails go back into shells, or into the cups of an indented escargot dish, packed with snail butter: soft butter mixed with garlic and parsley. Bake them until the butter melts, then serve by the half dozen or dozen with small forks and tongs. A Burgundy snail farmer interviewed by NPR serves his with Chablis, a white wine from the same region.
