THE STORY OF BURGUNDY SNAILS
Since prehistoric times, hunter-gatherer men consumed snails without much interest. However, it was during the Middle Ages that these gastropods began to be appreciated, especially in Burgundy where their abundance in vineyards made them accessible to the lower social classes. Gradually, they became a sought-after dish among the wealthiest.
A famous anecdote illustrates the emergence of Burgundy snails: in 1814, during a delay of Talleyrand and Tsar Alexander of Russia in a Burgundian restaurant, the chef Antonin Carême reportedly improvised a preparation with snails, butter, garlic, and parsley. The tsar, delighted, popularized the recipe in Russia after declaring his satisfaction with this typical dish from our region!
THE CHRISTMAS SNAILS RECIPE
Ingredients for four guests: For 4 people Four dozen snails 125 grams of half-salted butter 3 cloves of garlic A bunch of parsley and some pepper
The preparation involves a few key steps:
- Start by softening the butter and working it to obtain a smooth consistency.
- Finely mix in the garlic chopped into small pieces, the chopped parsley, and a touch of pepper.
- Use pre-cooked snails. Fill the shells with this garlic and parsley butter.
- Place them in a preheated oven at 240°C for 8 minutes.
- Once golden and slightly melting, take them out of the oven.
- Serve with a glass of Chablis to accompany this delight.
More 100% Burgundian recipes on Le Bonbon Dijon's website
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