Feuilleté d’escargots à la crème

Épicerie fine: escargots de Bourgogne

Finding out that escargots de Bourgogne are not French is like learning the truth about Santa Claus. Who would have guessed that when you eat a snail called an escargot de Bourgogne, it will have come from eastern Europe?

Now that’s what I call freedom of movement.

I was thinking about this over lunch one day this week as I tucked into a dozen snails, washed down with a glass of Chablis. (That’s one of the advantages of working from home several days a week.)

Apparently, helix pomatia, known as the escargot de Bourgogne, earned its name not because it came from Burgundy but because of the region’s history of using it for culinary purposes.

In fact, in France, they are an endangered species.

Not so in countries such as Poland, the Czech Republic and Bulgaria, though. There, they are plentiful enough to be collected and sent to France.

France remains the world’s number one consumers of snails. Indeed, some 30,000 tonnes of snails are eaten here each year.

I am doing my bit towards helping the country get its fill of snails.

Another lunchtime this week I branched out beyond the garlic butter with a feuilleté d’escargots à la crème. This pastry parcel of snails in a cream sauce came courtesy of the deli counter at our local Carrefour.

That’s another thing I like about working at home.

“France remains the world’s number one consumers of snails”

What’s grown in France these days is the common garden snail, or helix aspersa, also known as the petit-gris. I gleaned that from an episode of Épicerie Fine recently.

Broadcast on TV5 Monde, each week the show shares two culinary delights from a given area. I watched a fascinating programme about snails and chaource cheese from the Côte des Bar in Burgundy.

It’s fronted by triple Michelin-starred chef Guy Martin. He shares a recipe with you each time – this week it was snail ravioli with, you guessed it, chaource.

Being able to watch shows such as Épicerie Fine is yet another advantage of working from home. But only once I’ve clocked off, you understand…

This entry was published on Sat, 19 Jan 2019 at 09:42. It’s filed under Food and wine and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

11 thoughts on “Épicerie fine: escargots de Bourgogne

  1. Is more and more like that even mustard seeds etc. the real French has gone up very expensive luxury prices so the rest gets it cheaper elsewhere. I know work in the industry ::)

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  2. If you use organic snails, you can find good French ones. We had a snail farm near us in Les Eyzies that sells at the Le Bugue market in season.

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  3. That reminds me of a starter we had in Buxy once: snails in a creamy sauce with a puff pastry hat. Sublime…

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  4. Onleighart on said:

    It’s a good job.. you don’t send in your copy…by snail mail!!! Ha ha!

    Liked by 1 person

  5. Your working from home lunches are more exotic than mine ever were….but then I’d probably baulk at esgargots; the nearest I’ve got is winkles and whelks, not an experience I rush to repeat! Although winkles from the shrimps and winkles man who trundled his barrow around the streets of London on a Sunday morning when I was growing up were a staple part of tea time later that day – with pins to hook them from their shells.

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