The French are a nation for which food has become a whole art. They cook and eat delicious food. They come up with whole odes for typical French delicacies. Foie gras, mousses, parfaits, terrines, artichokes, quiches, soft spicy cheeses, aromatic and crunchy baguettes, freshly caught shellfish — this is all about the country’s famous gastronomic heritage.

Among culinary delights, snails (escargots) occupy a special place. This an expensive delicacy, rich in protein and mineral salts. Although, of course, it was not always like this.

Where does escargot originate from? Snails originated in France, but the remains of snail shells were also found on the territory of modern Spain and the entire Mediterranean. Snails were first eaten during the time of Ancient Rome. That said, escargot originated from Europe, namely Eastern France and Northern Spain.

Where Was Escargot Invented?

Where did eating snails originate from? The escargot was invented in the Mediterranean. People began to eat snails a long time ago, baking in ashes even before utensils were invented. The escargot was eaten in Ancient Greece and Rome. In the Stone Age, snails were supposedly fried in coals made from pine or juniper wood.

Once upon a time, escargots served as food for the ordinary people and even were salvation for the poor. Since hunting in the forests was forbidden and the meat was available only to the upper strata of society, commoners began to cook snail and frog meat. The dish was gaining popularity, it was allowed to be consumed during strict fasting. The snails were canned and taken on hikes, and the monks fed the snails with aromatic herbs, thanks to which the meat acquired a special taste and smell.

Who Invented Escargot?

Who invented escargot? Fluvius Hirpinus is believed to have invented escargot, according to the Roman historian Pliny. Fluvius Hirpinus is reported to have made escargot popular right before the civil war between Julius Caesar and Pompey. Fluvius Hirpinus’s estate was used for heliciculture. 

Escargot’s story began in ancient Rome. And then snails were the salvation of the poor from hunger, and at the same time, they were an unusual treat for the jaded rich. And Roman legionnaires took snails with them on long campaigns, like live canned food. Snails are very nutritious and rich in protein, with little or no fat.

The Romans paid great attention to the appearance and slenderness of the body. Knowing that snails were a dietary product that aids digestion, they served them at the end of the meal. With the fall of the Roman Empire, snails have not lost their popularity. On the contrary, in the Middle Ages, snails were allowed to eat even during the strictest fasting. To diversify the food during the fast, the monks even fed them with special herbs, from which the meat acquired a special aroma.

When did escargot appear? Archaeological finds made in various countries of the world clearly indicate that snails have been on the menu of Homo sapiens literally since the beginning of time. The age of the most ancient shells, the remains of which were discovered during excavations of Paleolithic sites, is estimated at 30 thousand years.

Moreover, scientists conclude that the first attempts to improve the cooking process were also “dedicated” to land gastropods. Long before the invention of dishes, they were baked in small pits, covered with hot coals.

In more recent times, the importance of snails in the diet of the inhabitants of ancient civilizations began to reflect the myths. So, in Babylon and Ancient Egypt, the unhurried movement of these creatures was associated with eternity, which gave rise to additional confidence in the unconditional benefits of dishes prepared from them. And in ancient Greece, due to the mass release of snails coincided with the beginning of the wet autumn season, they were considered messengers of the gods, signaling the beginning of the harvest period.

And at the same time, a delicacy sent from above, equally accessible to the rich and the poor. It is interesting that these views were of double benefit to the ancient Hellenes. Firstly, all large snails are agricultural pests, and therefore the timely capture of the “divine messengers” helped in the best way to preserve the fruits of orchards and vegetable gardens. And, secondly, nutritious shellfish were an excellent addition to the rather monotonous, albeit healthy, menu of most of the inhabitants of Ancient Greece.

The Romans willingly shared the tastes of the ancient Greeks. For example, the famous ancient Roman erudite writer Pliny the Elder in his “Natural History” not only characterized land gastropods as a wholesome and healthy food but also recommended a snail diet for stomach diseases.

He also preserved for posterity the name of a person who can be considered the father of helic culture. This is Fulvius Lippinus, who took up the cultivation of the garden snail Helix aspersa. The first-ever creator of a snail farm not only “set up an extensive establishment for the artificial breeding of snails but also “invented a special feed for them, consisting of wheat flour mixed with grape must.”

Escargot in the 19th Century

As for the 19th century, in 1814, a young chef Antonin, then serving with the Minister of Foreign Affairs, Prince Talleyrand, had to feed an unexpected guest — Tsar Alexander I. But due to a late and unexpected visit, there was no fresh food in stock. The chef began to think about how to feed the demanding guest and solve this problem.

While being in the garden, Antonin saw a grape snail crawling. Here is how he thought about cooking snails and this was the turning point in French cuisine. He knew about the recipes of the ancient Romans, so he seasoned the snail meat with garlic, parsley and butter. These ingredients were supposed to refresh the taste, add spicy notes, brighten the appearance and soften the fillet. The resulting dish intrigued the Tsar very much. Here is how Escargo de Bourgogne was invented. This recipe still excites the taste of gourmets all over the world.

At that time, among the nobility, it was fashionable to experiment with cooking, so snails began to gain popularity, variety, but the original escargot recipe has survived and remains popular to this day.

Why Is Escargot So Expensive Now?

The increased demand for snails led to their deficit. Since the 1970s, the snail population in Europe has been steadily declining, and even a ban on snail collection in nature cannot solve this problem. Of one hundred percent of the total amount consumed in food, only 3% is produced in France, the remaining 97% of the French are forced to buy in the countries of Asia, and Eastern Europe. More than 30 thousand tons of snails are eaten in France every year. All this made escargot a very expensive delicacy.

After scientists have identified all the benefits of snails, the amount of their consumption is growing steadily. Indeed, snails’ meat has a very low fat content (2.4% per 100g), and the protein content is 16%. In addition, snail meat is rich in many micro and macro elements, minerals, fatty acids, vitamins. This product is recommended for people suffering from a lack of protein, pregnant and lactating mothers, diabetics.

A properly cooked snail has a delicate, sophisticated, herbal flavor. The accompanying components successfully emphasize and complement the taste.

Snails are gaining more and more gastronomic fans all over the world. For several centuries, the grape snail was considered the food of the poor, but during the Renaissance, it gained its former popularity among the nobility and the rich. Today in many elite restaurants in Europe, you can find this French delicacy. But how to eat escargots? Do you need special equipment? To understand how to eat snails properly, read the following rules for serving snails, cutlery and simple etiquette.

To eat escargots at a restaurant, the waiters will bring you tongs and a fork with two prongs. Take the shell of the snail with the tongs and take the snail’s meat out of the shell with a fork with two prongs. If snails are not very hot, you can hold the shell with your hands and not with a fork. 

You can chew escargot just like any other meat to enjoy its taste. Snails have a very soft texture and taste like fried chicken with mushrooms. It is not common to swallow escargot.

A Practical Guide to Eating Escargots

Burgundy snails — escargots stuffed with a mixture of butter, garlic and parsley, are served in a round escargot dish with six or twelve cavities. At a restaurant, waiters will bring you tongs and a special fork with two prongs. Take the shell with tongs, and pick up the snail meat with a fork and put it into your mouth as a whole. If the snails are cold, then it is allowed to hold the shell with your hands (although, to be honest, this is not so convenient).

How to eat snails at home? If you don’t have a dish for escargots, tongs and a fork at home, you can serve the snails by placing them tightly with the filling up, shells to each other on the dish, and eat with the help of toothpicks.

How to eat escargot without a snail fork? If you do not have a snail fork, you can eat escargots by simply taking the shell with your hands and taking out the snail meat with a toothpick. You can wrap the shell in a napkin if you want to keep your hands clean. Tongs and a snail fork can be easily replaced with just a simple napkin and a toothpick.

How Do They Eat Snails In Shell?

How to eat escargot in the shell? Escargot eating etiquette allows you to hold the snail with your hands. But for the sake of aesthetics,  you can use tongs to eat snails in the shell. Take the shell with tongs, remove the snail meat with a two-pronged fork. They serve snails with butter, parsley, garlic and chilled Muscat, Tokay and Chablis wine.

Snail cutlery is quite unusual, so it is quite easy to recognize them among others. For snails, they use:

• A fork with two prongs;
• Tongs to hold the shell;
• Flat metal escargot dish.

How is escargot served? Snails are usually served on porcelain plates or metal trays with cavities for six to twelve shells. Sometimes there is space in the middle for a creamy sauce, or it can be served in a separate gravy boat. Waiters will bring you special snail tongs to take shells and narrow two-pronged snail forks to get the meat out.

In France and in some other countries, they also serve small sea snails cooked in shells, which are called “Littorina ” or “shore snails”. They are smaller and tastier than grape snails and are served with small wooden toothpicks.  As for the drinks, they serve white dry wine with snails, but it can also be brut champagne. Neither wine nor champagne should be too expensive as they just emphasize the taste of oysters.

Can you eat escargot raw? You must not eat escargots raw as they can be infected and must be subject the heat treatment. Snails and slugs must also be thoroughly washed to get all the dust and dirt from them. Snails might carry parasites and deadly diseases, thus you must never eat snails raw.

Snail meat goes well with many components. It can be served in any form: spicy, stewed, fried, wrapped in dough, baked with cheese and butter. But escargot remains the classic recipe for cooking and serving. Butter makes the fillets tender, garlic and parsley add flavor, and serving in a shell makes the dish interesting.

Snails recipes and eating habits differ from country to country. In Spain, they like eating snails with hot sauces, in Bulgaria, they stew snails with vegetables. The Italians add snails to cappelletti (small dumplings), while the French prefer eating snails with butter, garlic and parsley. In Spain, snail dishes are served with an empty saucer and toothpicks. They prefer Helix Aspersa Muller, but it is inconvenient to eat them with a fork. Most often, they take snails with their hands and suck out the meat from the shell, just like the oysters!

Wine, which perfectly accentuates and complements the taste of snails, can be white dry, white semi-sweet, Riesling, sparkling wines, semi-sweet rosé. In some cases, when the main dish combines snail meat with rabbit or turkey fillets, the wine can be red.

Snail Meat Health Benefits

Snail meat contains a huge amount of nutrients that help fight disease or have a preventive effect. This product is recommended for pregnant women, lactating mothers and growing children, as the high calcium content and its easy absorption help to replenish the calcium balance. Snail meat products have no side effects, contraindications or allergic manifestations of the body. Eating shellfish in food will make your diet more varied and healthier.

Fragrant herbs of Provence, delicate butter and boiled snails — all this is an exquisite French delicacy that has been appreciated by gourmets all over the world. Alsatian-style grape snails have long occupied an honorable place in the haute cuisine menu, and now people worldwide can also try this unusual dish without leaving home.

Why do people eat snails? People eat snails because of their unique taste and healthy properties. Snails contain vitamins A, B, E, K, PP, potassium, magnesium, zinc, lectin, protein, selenium, copper and phosphorus. Snails contain almost no cholesterol. Snails contain mineral salts, especially calcium and iron, as well as amino acids.

Is it good to eat snails? Eating snails is good because  snails contain 2.0 g of carbohydrates per 100 g of product, approximately 10% of the total energy per serving, or 8 kcal. Snail’s calorie content is only 90 kcal.

Snail Nutrition Information Per 100 g:

• Fat — 1.40 g
• Proteins — 16.10 g
• Carbohydrates — 2.00 g
• Water — 79.20 g
• Ash — 1.30 g

Snail Vitamin Content Table

Of the fat-soluble vitamins, snails contain A, E and K. Of the water-soluble vitamins, snails contain vitamins B1, B2, B3 (PP), B4, B6, B9 and B12.

Vitamin A	30.0 μg
Vitamin E	5.0 mg
Vitamin K	0.1 μg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	1,4 mg
Vitamin B4	65.0 mg
Vitamin B6	0.1 mg
Vitamin B9	6.0 μg
Vitamin B12	0.5 μg

Snail Mineral Content Table

Calcium	10.0 mg
Iron	3.5 mg
Magnesium	250.0 mg
Phosphorus	272.0 mg
Potassium	382.0 mg
Sodium	70.0 mg
Zinc	1.0 mg
Copper	0.4 mg
Selenium	27.4 μg

Eating Snails Benefits

Is eating snails good for you? Eating snails is good for you because of their high nutritional value. Its meat has a delicate taste and a delicate aroma. It differs from other meats by its high protein and low-fat content. Snail meat contains a large number of mineral salts, especially calcium and iron, and amino acids.

As for the calorie content of escargot meat, one serving of snails (dozen) contains slightly more than 80 calories and is one of the least high-calorie foods.

Various researches have noted the positive effect of snail meat in treating hypertriglyceridemia and hypercholesterolemia and in diets for pregnant and lactating women.

Are snails fattening? Snails are not fattening as they contain 80% of water and 15% of protein. Snails contain only 90 calories per 100 g. This makes snails good for those who want to lose some weight and improve their health, as snails are rich in vitamins, microelements, macronutrients, fatty acids.

Low-calorie content and virtually no fat in snails contribute to weight loss and improved metabolism. If we compare snail meat with beef, chicken and flounder, beef contains 214 calories, 15.4% fat, 18.8% protein and 62.8% water. Chicken, in turn, contains 175 calories, 11% fat, 19.1% protein and 69.7% water. Flounder contains 82 calories, 2.6% fat, 15.9% protein and 81.5% water. When snail meat has only 67 calories, 1.7% fat, 13.4% protein and 84.9% water.

Snail meat is the most useful and dietary meat, even in comparison with other dietary products. It is used in many recipes for preparing escargot and other dishes in Europe and other countries. It should be noted that if you are trying to lose weight with escargot, reduce the amount of oil in its preparation. Alternatively, use a different recipe, as fatty butter does not help you lose weight.

You can cook salads, hot dishes or soups with snails. When choosing ingredients for snails, observe the seasonality: grape snails love moisture, so they can be called a winter dish and not a summer one (in the heat, they quickly dry out and deteriorate), so it is better not to combine snails with berries and fruits. However, you can try to cook them with chestnuts, potatoes or asparagus.

Snails do not have an intense flavor, which means something bright, such as artichokes, basil, tomatoes, mushrooms or citrus fruits, will be the perfect addition to them.

Natural Properties of Snails

In the course of research on snails, it turned out that eating snails has a positive effect on any calcium imbalance. This is possible thanks to calcium and vitamin A in their composition. Many doctors and nutritionists recommend including snails in the diet of pregnant women and even young children.

It was also found that the chemical composition of snails contains a large amount of magnesium, which, when consumed by humans, has a calming effect on the nervous system, helps in combating stress, and improves lipid metabolism.

To all the listed advantages, snails belong to an aphrodisiac and play a very important role in enhancing male potency and female libido. Thus, the beneficial properties of snails are not only in the healing mucus but also in the contained useful substances in its meat.

The composition of useful components contained in snail meat allows it to be used as a panacea for many diseases:

• Choline or vitamin B4 (65 mg per 100 grams of snails) is an important component of lecithin, which is involved in the synthesis and metabolism of liver phospholipids, which helps to restore the vital gland.
• Vitamin E (5mg per 100 grams of snails) helps with neurological disorders.
• Potassium (382 mg per 100 grams of snails) is directly involved in the regulation of pressure, acid balance, and the work of the nervous system.
• Magnesium (250 mg per 100 grams of snails) is an important macronutrient involved in protein synthesis, strengthening the heart muscle. 
• Phosphorus (272 mg per 100 grams of snails). Snail meat is recommended to be eaten by pregnant women and children since the high phosphorus content helps prevent the development of rickets, anorexia, anemia, and the mineralization of bone tissue and tooth enamel.
• Iron (3.5 mg per 100 grams of snails) takes part in many vital processes. In ancient Rome, the army was fed with snail meat to reduce fatigue and increase the efficiency of soldiers.
• Copper (400 μg per 100 grams of snails) helps in the assimilation of carbohydrates, proteins, provides tissues with oxygen, participates in the formation of the cardiovascular system.
• Selenium (27.4 μg per 100 grams of snails) is an essential ingredient that fights osteoarthritis. This disease leads to deformation of the joints, vertebral discs.
• Omega-3 (2 mg per 100 grams of snails) ensures the normal growth of children, affects the health of the skin and kidney function.

Meat and caviar of snails have not only excellent taste, but also, due to the content of a large amount of easily digestible proteins, vitamins and microelements, are extremely useful, as they have a stimulating effect on the body. In addition, the snail serves as a raw material for the production of various medical preparations that promote the activation of life processes and the rejuvenation of the body.

Nowadays, the high value of snail products has been proven by physiologists and food hygienists. It is determined by the almost complete digestibility of snail meat and the absence of negative side effects. The protein content in cooked-frozen snail fillets varies from 12 to 17%. Moreover, these proteins contain a full set of essential amino acids in such a ratio, which is necessary for the synthesis of the proteins in the human body.

Due to the low-calorie content of snail meat, when consumed, the body practically does not accumulate fats; therefore, snails are very useful for low-calorie diets. The lipids (fats) of snail meat are largely composed of unsaturated fatty acids (65% – 70% of all lipids, for comparison, in beef, there is only 5%). In this regard, unsaturated fatty acids not only do not accumulate cholesterol but also lead to its decrease in the human body.

The neurons of the snails perfectly take root in the human brain. Snails can be used as a donor during the treatment of serious diseases, for example, epilepsy. Doctors recommend using snails in the presence of diseases of the eyes, gastrointestinal tract, as well as musculoskeletal system. Snail mucus contains a component that activates skin regeneration, so it can be used for better healing of wounds, burns and warts.

Grape snails contain magnesium, which improves the functioning of the cardiovascular and nervous systems. With regular consumption of snails, you can reduce the risk of stomach problems, and they also restore lipid metabolism and cleanse the body of radionuclides.

Disadvantages Of Eating Snails

Snails, when properly prepared, have no contraindications unless you have individual intolerance. If you are allergic to snails, you must not include them in your diet.

Make sure you eat only fresh snails, which you buy from trusted suppliers or good restaurants. Do not eat raw snails. Always subject them to heat treatment. Never pick up snails from the street and try to cook them as they may carry infections and diseases that can lead to severe illnesses, paralysis, brain damage or even death.

Escargot is a traditional snail dish that is gaining worldwide popularity, thanks not only to its useful properties but also to its taste. Placed in a snail shell, the escargot fillet combined with aromatic butter, herbs, and garlic brings gourmets to a gastronomic delight. But what should you serve with escargot to fully experience its taste? Let’s find out.

What usually goes with escargot? Check out these top foods that usually go with escargot:

• broccoli,
• zucchini,
• tomatoes,
• pumpkin seeds,
• salad mixes,
• cheese,
• asparagus,
• beetroot,
• carrot,
• mushrooms,
• bell peppers.

The escargot is quite fatty, which means that the food served with escargots should be light, not greasy. As for the drinks, a glass of dry or semi-sweet white wine will brighten the evening and enrich the taste of escargots.

What To Serve With Escargot? Pairing Snails With Food and Wine

Every country has its own traditions when it comes to pairing escargots with other food and drinks. The Spaniards serve snails with hot sauces, the Bulgarians stew snails with vegetables, the Italians add snails to cappelletti (small dumplings), while the French adhere to the original recipe of escargot.

What are snails served with? Snail meat is unique, but it goes well with many foods. Escargots can be served in any form: spicy, stewed, fried, wrapped in dough, baked with cheese and butter. But escargot remains the classic recipe for cooking and serving. The butter makes the fillets tender, the garlic and parsley add flavor, and the serving in the shell makes the dish interesting.

But what goes well with escargot? Escargot goes well with grilled, stewed or fresh vegetables, rice, pasta, butter, garlic and parsley. Escargots are fairly fatty, so you want to serve them with light foods like asparagus, zucchini, mushrooms, bell peppers, beetroot, carrots, tomatoes or broccoli. Escargots also go well with rye or wheat bread and butter.

Snail is a perfect choice for any occasion, be it a romantic dinner, a business lunch, or just going out with friends. Escargots can be served at any time of the day — breakfast, lunch or dinner.

• Snails for breakfast. Breakfast must be the main meal of the day since it gives you energy for the whole day. Snails will be the perfect breakfast if you serve them with an omelette and tomatoes, bell peppers, herbs. Serve snails with rye or white bread toast to make snails less rich and fatty to help your digestion.
• Snails for lunch. Snails for lunch can be served with rice, pasta or grilled vegetables without excess oil. Rich in protein and microelements, snails, will give you the energy to finish a workday properly, while vegetables will facilitate digestion processes.
• Snails for dinner. Snails for dinner can be served with grilled or fresh vegetables like carrots, zucchini, beetroot, cucumbers, tomatoes, asparagus or mushrooms. Snails will also go well with porridge or cheese. Sometimes snails are served with peanuts and walnuts.

Snails are not usually served as an independent dish as they are too small. However, one of the most famous recipes — Burgundy snails (Escargots de Bourgogne) does not include a side dish; it is also considered a classic hot starter of traditional French cuisine.

Large snails are usually served in their own shells, seasoned with butter, garlic, onions and parsley. Gaius Julius Caesar loved grape snails, considering them to be the strongest aphrodisiac. Whole snails were served at his table. Sauces or stews are most often prepared from small snails. They can also be added to soups.

Escargots are a great snack or aperitif. Most often, they are served with white dry wine. The slight sourness of young white wine slightly mutes the creamy taste of butter and emphasizes the piquant forest notes of the unique taste of snail meat. This combination of flavors is more common in France.

The Spaniards cook snails in sauces with various aromatic spices, herbs and tomatoes, and always with chili and drink beer with snails, not wine.

You can cook salads, hot dishes or soups with snails. When choosing ingredients for snails, you need to observe the seasonality: grape snails love moisture, so they can be called a winter dish and not a summer one (in the heat, they quickly dry out and deteriorate), so it is better not to combine escargots with berries and fruits. However, you can try to cook snails with chestnuts, potatoes or asparagus.

Snails do not have an intense flavor, which means that something bright, such as artichokes, basil, tomatoes, mushrooms or citrus fruits, will be the perfect addition to them.

Pairing Escargot with Wine

What wine goes with snails? Muscadet, Saumur sec, Riesling, Silvaner, Tokay, Chablis go well with snails. Classic white Chateau, Sauvignon, Chardonnay also go well with snails. Classic wine recommendations for snails are dry white, semi-sweet white, semi-sweet rosé, sparkling wines. 

Dry or semi-sweet perfectly opens snails’ aroma, does not overload the taste, and the sourness will dilute the creamy accents of snails.

Another popular drink served with snails is Chablis. It is a drink created from the Pinot Blanc grapes. It includes aromas of apples, nuts and smoky shades and goes well with escargots.

As for the sparkling wine, it emphasizes the taste of snails well, especially snail caviar. Riesling and Gewürztraminer are sparkling drinks that perfectly emphasize the festiveness of the evening and the solemnity of the event that you want to celebrate with delicious escargots. If you are planning a buffet table, then serve chilled riesling with warm escargot.

White wines do not contain much tannin, so they perfectly emphasize the taste of seafood with a creamy sauce, salads, vegetables, and fruits, but not very sweet. In some cases, when the main dish combines snail meat with rabbit or turkey fillets, red wine can go with escargots.

If you doubt whether snails are worth it, you should weigh all the pros and cons. Someone treats these cute creatures as pets, but for someone, it is a valuable protein product with an amazing taste and many useful properties.

As for the usefulness of snail meat, there can be no doubt: snails contain only 90 calories per 100 g; only 2-3% fat and that consists of unsaturated and polyunsaturated fatty acids, no cholesterol and as much as 15% protein. Snail meat is rich in magnesium, phosphorus, potassium, calcium, iron, zinc, copper, vitamins A, E and group B. It is not surprising that snails are considered a powerful aphrodisiac, comparable only to oysters.

Cooking snails around the world is a tradition that has developed over the years. Somewhere they are cooked with butter, somewhere in a tomato or fried in olive oil. But in each country and province, there are certain traditions of serving and preparing snails. In France, exquisite wines are served to delicious escargots baked with butter. In Spain, snails are considered a family dish, prepared for a large company and served with beer.

In general, escargot is an exclusive product. Among the variety of our traditional products, this delicacy is of interest to the consumer, attracting with originality, taste, non-standard presentation. It will perfectly decorate an evening with friends, a festive banquet or a celebration in the circle of gourmets.

Snails have been used since prehistoric times. Snails were even found in the caves of ancient people during archaeological excavations. Even then, snails were cooked not only in France, but the remains of shells were also found in the territory of modern Spain and the entire Mediterranean. Snails were first eaten during the time of Ancient Rome.

However, no reports have been found about the use of snails with garlic and creamy sauce, but rather a trend that formed many millennia later. In the Stone Age, snails were supposedly fried in coals extracted from pine or juniper wood.

Once known to us now, escargots served as food for the mass population and even were salvation for the poor. Since hunting in the master’s forests was forbidden and the meat was available only to the upper strata of society, commoners began to cook snail and frog meat. The dish was gaining popularity, and it was allowed to be consumed during strict fasting. The snails were canned and taken on hikes, and the monks fed the snails with aromatic herbs, thanks to which the meat acquired a special taste and smell.

But if snails were so cheap and were eaten by the poor, why is escargot a delicacy?

Escargot is a delicacy due to the constantly growing demand amid the depletion of natural resources. By the middle of the 20th century, the natural populations of edible snails in the civilized countries of Europe were so critically reduced that their industrial capture was finally banned.

Why Is Escargot So Expensive?

Escargot is so expensive because the demand far outstrips the supply. Even the French, who made escargots popular, do not have enough snails and have to import escargots from Eastern European countries, from the Balkans, and Greece and Turkey. 

How much does escargot cost? One pound of shelled escargot (100 snails) will cost $80. If you order escargot in a restaurant, 6-12 escargots will cost you anywhere between $15-$50, depending on the type of restaurant and its location. Expect to pay $5-$10 for one gram of escargot caviar.

Also, a completely new delicacy is rapidly gaining popularity in the highest circles of Europe — the caviar of grape snails. Its inventor at the beginning of the millennium was the French farmer Dominique Piero. And although obtaining a unique product is a colossal work (in the most favorable conditions, a snail lays only 4 grams of pearl-white eggs per day, and besides, each of them must be washed and processed by hand), one kilogram of tender, salty snail caviar costs 2 thousand euros.

Fortunately, the free market is governed by the universal formula, “demand creates supply.” Therefore, the production of the most popular terrestrial gastropods had to be established through artificial breeding.

Where Do Escargots Come From?

Farms specializing in the cultivation of Helix snails began to appear one after another in France and Spain, Germany and Portugal, Greece and Italy, and then “captured” the European countries of the former socialist camp. Some time ago, Bulgaria and Poland joined the ranks of producers of escargot.

It is not known exactly when escargot turned from everyday food into an exquisite delicacy. One of the versions says that the legendary founder of haute cuisine, the French culinary specialist Marie Antoine Karem, had a hand in this reincarnation. As a personal chef for the Minister of Foreign Affairs of Napoleonic France, Charles Talleyrand-Perigord achieved the highest skill in creating culinary masterpieces that could amaze the chef’s highest-ranking guests. Reflecting on the original menu in honor of the unexpected visit of the emperor and autocrat of the All-Russian Alexander I (held in 1814), Karem noticed a grape snail “walking” in the garden and made a fateful decision.

Boiled snails flavored with garlic, parsley and butter, served in their own shells and presented as “escargot de Bourgogne,” really made an indelible impression on the king. And, according to rumors, they became a catalyst for his irresistible desire to see Karem as the chef of his own kitchen. And since in 1819 the great culinary specialist really took this position for several months, there was simply no chance of snail snails disappearing from the horizon of gourmets again.

Why are snails (escargots) popular in France? Snails (escargots) are popular in France due to the combination of great taste and allowed consumption during the fast. After the snail population decreased, escargots became popular in France and the world due to their rarity and bigger demand. 

The French annually consume about 40-50 thousand tons of escargot, and up to half of this amount is eaten on the Christmas holidays. The favorite of the local gastronomic delicacies is the grape snail (lat.Helix pomatia). It is the largest gastropod mollusc in Europe and is often called Burgundy. At the same time, France is far from the only country where snails are loved. The modern world market for escargots is estimated at 120 thousand tons, which, according to various estimates, covers only 50-70% of the existing demand.

In addition, other land snails are also eaten in various parts of the world — Helix aspersa, Helix Lucorum, Otala Lactea, Cepaea nemoralis, Cepaea hortensis, Arianta arbustorum , Achatina Fulica, etc. Moreover, a number of them are bred and grown artificially. In some regions, this type of non-traditional livestock breeding is of serious industrial importance.

Snails contain a lot of lectins in them, substances beneficial for humans. Lectins are able to glue bacterial cells, thereby depriving them of pathogenic activity. Since snails are enriched with calcium, magnesium and essential fatty acids, they are recommended for rickets and high cholesterol levels in the blood, muscle diseases.

Eating snails is recommended for pregnant women and nursing mothers. And also for diseases requiring regeneration and strengthening of bone and cartilage tissue, in particular with osteochondrosis, bone tuberculosis and radiation sickness.

The word “escargot” is probably not new for most people who are familiar with French cuisine or at least with classical literature. The dish is considered elite, and it is served in the best restaurants in the world. Escargot has a high nutritional value and a very exquisite taste. At the same time, even its regular consumption does not create problems with excess weight.

What does escargot (snail) taste like? Escargot has a creamy, buttery taste and a soft texture. Escargot’s taste reminds fried chicken with mushrooms as it is often served with butter or cream sauce. Some people compare escargot’s taste to raw protein. Escargot is a herbivore, thus its taste also reminds herbs.

A snail is a herbivore, and the meat has a unique taste. Therefore, processing and additional components play an important role in taste, perception, harmonious combination.

Are snails tasty? Snails are very tasty because of their unique texture and taste. The snail itself has a herbal hue and reminds fried mushrooms with chicken. Snails have become a popular delicacy and are appreciated all over the world. Snails are cooked in various sauces and their taste won’t leave anyone indifferent.

Snails can be cooked in various ways. French cuisine recipes recommend boiling, baking, seasoning snails with a variety of sauces and spices, and even putting them on fire with cognac (“flambé”). Before cooking, the snails are carefully sorted. Usually, they select the biggest snails, clean them, marinate in wine and cook.

Are snails nice to eat? Snails are nice to eat as they are fed on organic products and are very healthy. Chefs add herbs and garlic to escargots, as well as Dijon mustard, peanuts, walnuts, or even hot pepper to make snails even tastier. Snails are often served with melted butter that gives the snails a creamy hue and soft texture.

What Goes Well With Escargot (Snails)?

Snails go well with:

• broccoli,
• zucchini,
• tomatoes,
• pumpkin seeds,
• salad mixes,
• cereal,
• cheese,
• asparagus,
• carrot,
• mushrooms,
• bell peppers and other vegetables.

The escargot is quite fatty, which means that the second product of the meal should be simple, light, not greasy. A glass of dry white or semi-sweet wine, will brighten the evening and enrich the taste.

Why Do People Eat Escargot?

People eat escargot as it contains many useful substances: vitamins A, E, K, PP and the whole group B, calcium, potassium, magnesium, zinc, lectin, protein, selenium, copper and phosphorus. There is practically no cholesterol. Snails contain a lot of magnesium, which has a calming effect on the nervous system, helps in combating stress, and improves lipid metabolism.

French people love snails and eat them all the time. The French consider escargot to be an excellent aphrodisiac and often choose this dish for a romantic dinner. Women are convinced that escargot increases their fertility, while men believe snails have a positive effect on potency.  Also, snails are high in protein and low in fat.

The French are a nation for which food has become a whole art. Foie gras, all kinds of mousses, parfaits, terrines, artichokes, quiches, soft spicy cheeses, aromatic and crunchy baguettes, freshly caught shellfish — this is all about the country’s famous gastronomic heritage. Among culinary delights, snails occupy a special place — it is a dish rich in protein and mineral salts.

The beneficial and nutritional properties of the snail have long been proven and documented. These properties are so important that snails can worthily take a high place in the food pyramid. Even in ancient Greece, Hippocrates studied the properties of the mucus of this amazing mollusk. He found that snail mucus has beneficial effects on skin hydration, regeneration and healing. Hippocrates also believed that the use of snails in food has a positive effect on the treatment of hernias and various diseases of the stomach.

The Venetians used snails medicinally by mixing them with syrup. This mixture has been used to treat lung diseases. Mixed mucus with sugar was used to heal the throat, and shellfish themselves helped with arthritis and various parasites. After long oblivion, towards the end of the 19th century, their popularity increased again due to the spread of rumors about the beneficial properties and delicious taste. Only in 1960 was the cultivation of snails on specialized farms resumed and with this the use in pharmaceuticals and later in cosmetology.

Escargot is a great appetizer or aperitif. Most often they are served with white dry wine. The slight sourness of young white wine slightly mutes the creamy taste of butter and emphasizes the piquant forest notes of the unique taste of snail meat. This combination of flavors is more common in France.

The Spaniards cook snails in sauces with various aromatic spices, herbs and tomatoes, and always with the addition of chili. The Spaniards eat snails with a cold beer.

Cooking snails around the world is a tradition that has developed over the years. Snails are cooked with butter, tomatoes or olive oil. But in each country and province, there are certain traditions of serving and preparing snails.

In France, exquisite wines are served with delicious snails baked with butter. In Spain, snails are considered a family dish, prepared for a large company and served with beer. Therefore, you can choose how to eat snails and what to serve them with and create your own traditions of cooking and eating this dietary product.

What Should You Know About Escargot?

Special types of grape snails for escargot are usually raised in the famous Burgundy vineyards. Snails are perfect for any occasion, be it a business lunch, a romantic dinner, or just for meeting with friends. According to the rules of good taste, light cold snacks are usually added to escargot with the best varieties of dry white wine. Like nothing else, they are able to fully open the delicate taste of grape snail meat.

Snails are served in special dishes, as well as special cutlery, consisting of a clamp for the shell and a two-pronged fork. Escargot is served hot. The entire “technological chain” of preparation of escargot is so complex and requires the knowledge and skills of a real specialist. That is why escargot is very expensive.

Escargot can be served at different times of the day, for example:

• Breakfast. Snails and omelet with tomatoes, bell peppers, herbs, as well as rye or white bread toast will be perfect. Toasts will perfectly absorb ghee with herbs. Snail fillets will saturate the body with protein, vitamins, omega fatty acids.
• Lunch. Snails will provide an energy boost to help you complete your workday properly. Therefore, you can add rice to the escargot, as a side dish, or grilled vegetables, without excess oil. Also, an excellent component to combine with this dish can be durum wheat pasta without oil and vegetable salad. Fiber, contained in pasta, will give additional energy, while vegetables will provide vitamins and a feeling of satiety. Snails will offer a daily amount of protein and microelements.
• Dinner. Snails will make a perfect light dinner helping your digestion. Grilled, stewed or fresh vegetables, porridge, cheese slices with snails are perfect for this.