Escargot de Bourgogne is an emblematic dish of Burgundian and French gastronomy. Mainly eaten at Christmas parties and family dinners, and perfect for the colder months. While many are intimidated by escargots, they’re very simple to prepare at home.Here is one of our favourite traditional recipes using canned snails (available here and at our deli L’Atelier du Fromage)Ingredients:2 dozen snails4 dozen of empty shells Fine Butter 125gParsley 5gGarlic 2gShallots 2g2 pinches of salt and pepperHow to cook:Preheat oven to 180 degrees Celsius.Chop finely parsley, garlic, shallots then mix everything in the butter with salt and pepper.Drain and place each snail in one shell. Cover with the seasoned butter. Put the prepared snails in a baking dish. Let the butter boil for a few minutes.Serve very hot!Although a white Burgundy is the classic wine match for escargots, a very light Burgundy Pinot Noir works wonders as well. Our team recommend Danjean-Berthoux Givry ‘Champ Garambey’Bon Appétit!