Nos Escargots de Bourgogne – Authentic Burgundy Snails from Maison de Jacote

There are dishes that need no explanation – they speak directly to the senses. Escargots de Bourgogne are one such dish. And these, from the small workshop Maison de Jacote in Burgundy, are the best we have ever tasted.

Craftsmanship instead of assembly lines

The authentic Burgundy snail, Helix pomatia, is not a product that can be processed industrially – and that is a good thing. At Maison de Jacote, every single snail is prepared with the respect that a century-old culinary heritage deserves: carefully, without haste, gently simmered in an aromatic broth. The result is a wonderfully tender texture and that unmistakable, slightly earthy, subtly nutty aroma that you will not find in any factory-made product.

We knew immediately at the first tasting: This is the real deal.

How to enjoy them

The classic method is unbeatable – and that is why it is a classic: Let the snails drain well and place them in a traditional snail dish. Generously cover each snail with a homemade Beurre Maître d'Hôtel – the classic herb and garlic butter. Into the hot oven until the butter bubbles enticingly, releases its aroma, and develops slightly golden peaks.

Serve with a warm, crispy baguette from the oven, so that not a single drop of the aromatic butter goes to waste. And a well-chilled glass of Chablis.

Et voilà – the perfect French evening. Not at the bistro around the corner, but in the comfort of your own home.