Exploring the Delicacies: The Different Types of Escargot Snails


Diving deep into the gastronomic wonders of the world, one is bound to find the intriguing dish known as Escargot. ‘Escargot,’ meaning edible snails in French, has captivated the taste buds of gourmets worldwide.

Tracing the roots: The Evolution of Escargot

Escargot traces its roots to prehistoric times and has served as a primary ingredient in human diets for thousands of years. Early Mediterranean civilizations evidenced the consumption of snails, with archaeological sites abundant in snail shells. Notably, the Romans nurtured an appetite for these lumbersome creatures and coined ‘Cochlearia’ as the term for their snail-breeding farms.

The Intricacies Behind Varied Escargot Types

Discussing Escargot snails, it is essential to highlight the vast types of snails utilized to prepare the iconic French dish. The ones that rule the table are:

1. The Bourguignonne Snail (Helix Pomatia)

This snail variety, commonly referred to as the Burgundy Snail, holds the heart of Escargot lovers. Their palate-pleasing, strong, nutty taste, devoid of overt earthiness, combined with their large, fleshy texture, provides a delightful culinary experience.

Bourguignonne snail

2. The Petit Gris (Cornu Aspersum)

Arguably more delicate than its Burgundy counterpart, the Petit Gris is smaller and boasts a pronounced flavour. Its texture is akin to velvety creaminess, accompanied by a taste that teeters between salty and slightly sweet.

3. The African Giant (Achatina Achatina)

Known as the Achatina, or the African Giant Snail, it claims the title for the largest snail species. While its culinary fame is notable in Africa, it is less known in other parts of the world.

Cooking Escargot: A Galore of Flavours

Preparation of this iconic French dish involves traditionally deshelling the snails, followed by sautéing them in garlic, butter, and parsley. The cooked snails are then returned to their shells before serving.

Proper Cleanliness and Cooking Techniques

One of the crucial steps while preparing escargot entails correctly cleaning and handling the snails. Usually, snails are purged with fresh greens before cooking; this process ensures a clear and clean intestinal tract.

Amplifying the Tastes

The unique, distinct flavour of escargot can be further enriched with an array of herbs and spices. The concoction of parsley, thyme, and rosemary coupled with generous garlic and butter is a classic combination that enhances escargot recipes.

Escargot: A Delectable Starter

Treating your guests to Escargot as an appetizer is an innovative way to weave foreign cuisine into your meals. With a simple preparation and serving process, it makes for an impressive and delectable kick-start to a dinner.


In the vast culinary map, the arena of escargot snails is a treasure trove of age-old traditions and flavours. Navigate from the authentic French flavours of the Bourguignonne, the sumptuous taste of the Petit Gris, to the robust and bold African Giant, and embark on escargot snails an exquisite journey into the world of gourmet delicacies. This exploration brings a whole new dimension to food tasting.

For more details, do refer to Wikipedia’s detailed account of Escargot.

Related Posts

Leave a Comment