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Burgundy Snails
Food Burgundy Snails

Burgundy Snails

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About

A world-famous appetizer from the Yonne gastronomy, these snails are baked with a rich garlic and parsley butter.

Flavors, dishes and restaurants

Cuisine

Frequently enjoyed in gourmet establishments across Yonne, this dish uses Helix Pomatia snails. Baked inside their shells with a mixture of garlic, fresh parsley, and premium local butter, it is best enjoyed with crusty bread. Check the Harita section to explore where to try it.

Ingredients

  • 24 cleaned snails
  • 150g high-quality butter
  • 4 cloves garlic, minced
  • 1 bunch fresh parsley, finely chopped
  • Salt and freshly ground black pepper

Preparation

  1. Soften the butter at room temperature.
  2. Mix the garlic, parsley, salt, and pepper into the softened butter until uniform.
  3. Place a snail into each shell and fill the remaining space with the prepared garlic butter.
  4. Bake in a preheated oven at 200°C for about 10 minutes until the butter is bubbling.

Practical notes before you go

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Food
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