Escargots de Bourgogne are snails baked in their shells under a thick seal of garlic and parsley butter, served by the half-dozen or dozen with bread to mop the butter: a Burgundy starter found across Dijon.
The Burgundy snail, Helix pomatia, is the large Roman snail of European woods and vineyards, and its name travelled with the dish of snails baked in garlic and parsley butter that French menus call à la bourguignonne. Wild snails are protected in season: in France collecting them is banned from 1 April to 30 June and below a shell diameter of 3 cm. In Dijon they are still ordered as a first course, often alongside oeufs en meurette.
Explore Burgundy’s charming villages, enjoy a wine tasting workshop and lunch, visit a family-run winery, and experience the prestigious Montrachet Grand Cru.
Join this Private Burgundy wine tour chauffeured in a legendary car of the 20th century : Citroën DS
Discover the famous Cote de Nuits wine region as you enjoy a priva...