Escargots à la Bourguignonne

October 21, 2013

Escargots a la Bourguignonne

Snails are cooked in many different locales, but escargots carry a distinctly French connotation. Escargots à la Bourguignonne refers to snails prepared with garlic, herbs, and butter.

Upon serving, the snails are resting in their little garlic-herb pools.  The entire dish is subjected shortly to a super high heat that blackens the edges of the butter while and the garlic and herbs are roasted to wherever they fall.

This dish can be found at Justine’s Brasserie in Austin’s East Side.  Brasserie is applied to many different shapes and sizes of French restaurants, but Justine’s sticks to the formal level of service, plating, and ambiance that can be expected from such a title.

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One Comment

  1. […] pomatia is the quintessential French snail used in escargot dishes (like escargots à la Bourguignonne). In addition to being commercially harvested, these snails also occur naturally all around […]

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