Based in Burgundy, Romanzini is the French specialist for premium quality canned, in-shell and stuffed snails. The snail is a family affair and Romanzini has been faithful to gastropods since 1921. Easy to prepare and impressive to boot, here is our Escargot connoisseur recipe. You will need :

  • Several cloves of garlic
  • Three tablespoons of good quality butter
  • Pinch of salt & Half cup of chopped parsley
  • Tin of two-dozen Escargots de Bourgogne
  • Empty snail shells

Method: Preheat oven to 200 degrees. Mix together butter, crushed garlic cloves, parsley and salt. Spoon into the empty shells. Add one snail into each shell. Bake for 15 minutes. Serve with crusty French baguette and a chilled bottle of Chablis.

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