I live in SoCal and we have huge European garden snails. A French cook told me how to purge, cook and make the sauce you made. My 8-year-old son was fascinated. He told me he would eat one if I ate one first. Everything was great until I bit into the snail. A horrible chemical taste burnt my mouth. I spit out the snail and washed my mouth out for about 20 minutes then drank a glass of red wine. The problem? I had purged the snails in a plastic bucket and the snails had eaten the plastic. Be sure to purge your snails in glass or porcelain. Yes, I tried it again, and they came out delicious!. However, my son refused to join me. While in college, he went to France with his girlfriend and tried them there and said once was enough! P.S. it helps to have had a couple of glasses of good white wine before you eat the snails.

I once ordered escargot at a restaurant, just so I could say I had tried it. It was surprisingly good. I would definitely try making it at home for a special occasion, if I could get anyone else to eat it with me.

I'm not going to lie, I found escargot to be absolutely delicious. I know of only one restaurant in town which serves them and it's an Italian restaurant (their recipe differs a bit because they top them with a thick layer of provel cheese. But give me a bag of rolls, I'll devour all the snails, then dip the rolls in the garlic butter and cheese to my heart's content). That said, your recipe looks amazing, Stefan, and baking them in their shells was definitely a classy touch. Bravo, monsieur!

I am from Greece and we buy live snails from the market and prepare them at home. I can't imagine tinned snails are any good. We put the live snails in a tub of flour for 3 days and them we clean them and cook them. One way is in tomato sauce and the other is with olive oil and garlic and coarse salt. Very nice as a starter.

I love escargot and learned to make them from a Parisian chef 30 years ago. The recipe is identical but with a slight touch of blue cheese. I serve mine in escargot dishes with a baguette to soak up the butter before enjoying the snail. YUM!

I used to play rugby at a reasonable level when I was younger. I always remember the first time I played in France and I tried snails. Being young I would try anything and they were lovely, in a way I think it helped me open my mind to many foods. I must say I stayed for one night with a farmers family from Villeneuve. Their son had played against me (Jonah) and we had the most beautiful beef I have had, is was like a roast of beef with sauce. I have always enjoyed the food and drink in France. After good game we would always have good food and laughs. Great rugby, great food, great hosts. Thank you France.

Made this yesterday in an escargot dish - no shells. Terrific. Perfect. My husband thought these were better than anything we'd had in a restaurant here in the States and as good as any we had in France. A great big thanks to you.

I've never wanted to try snails in my life ! ....until now ! They look delicious!!!

Snails have got to be one of my favorite starter dishes ever next to grilled squid in garlic and olive oil.

I love snails since I tried them as a child. Have you known that snails were extremely popular in Austria (where I come from) as well, during the 18th and 19th century? Due to the fact that Vienna is surrounded with wine growing areas, where snails live under best conditions and breed a lot, they were even called "Wiener Austern", which translates to "huîtres viennoises". They were an oyster-replacement for people, who couldn't afford real oysters. During the 20th century snails became a bit less popular in Austria. But nowadays it seems that some cooks have new culinary ideas concerning these delicious guys, like snail ragout, snails from the grill, ... whatsoever. I like it! Best regards from Vienna!

my friend made me taste this last night. WITHOUT TELLING ME THEYRE SNAILS (believe me i don't have any idea) but yeah its SO SO SO GOOD.. never imagined that I'll eat snails tho 🥴

i ate snails the other day in a restaurant :)) yummie, i ve always loved them. these were with eggs and bacon, mushrooms and young shallots (the green part) or smth like that, yum

Thank you for the lovely video. My husband has asked for this dish but I didn’t know how to make them. I’m very happy he has brought home canned snails, prepping them sounds like a large commitment.

I first had snails on Mott Street in Chinatown. They were made with black bean sauce. Loved it!

I totaly love, how you say "Butter"! Thankfully the french kitchen uses so much butter!

I have ate escargot many times in Aix, Marseille, Paris, Lille, etc. This is the closest recipe to the ones I’ve had in France! Definitely get a can that says “Imported from France”. Makes the difference! Whole Foods. Welcome :)

I absolutely love escargot and foie gras. I wish I could find them in my area.

First time I ate escargots in South of France and loved it!

BRAVO, Finally, someone who does know how to prepare Escargot. I love Escargot. I lived 12 years in France i.e. Etampes and I could eat a whole bag of escargot from Carrfoure market. I have sense returned to California and have eaten at the very finest restaurants here and never have experience the correct authentic escargot cuisine. I don't know why that is but that is the way it is here. I do cook and I make escargot as it is made in France and you have done it correctly also. Keep educating the masses.

I had escargot at an Italian restaurant in Las Vegas. It was incredible delicious.

The snails that I ate were chopped in small pieces and cooked in a garlic butter sauce. It was served in a very small dish that probably didn't hold more than a tablespoon or tablespoon and a half of sauce. The little pieces were a bit tough and chewy like the pickled pig skin that one finds in Mexico. This was at a French restaurant in Memphis, Tennessee in 1974.

i am not sure if anybody has tried snails in Morocco but they`re delicious served in a spicy broth where they`re cooked.

I didn't really get the big deal till I went to Paris in summer 2019 and had some at L'Escargot Monorgueil. Wow just wow.

I have been eating Snails like this sense Childhood at Holidays and Birthdays we always dumped the Snail and Butter on Crusty Bread as a Starter Loved them then and Still.

I love sails! They are fantastic when cooked properly!

This tutorial is perfect, the escargot comes out delicious. I get the canned snails and shells from Amazon. I have also found that they freeze well in the shell, but try to use them within 4-6 weeks.

I am eating them right now. Thank you for the great video.

Oh, snails, I love them! I was definitely reluctant to the idea at first, but I have a policy, where I would try anything food related at least once. In this case, I loved it. I ate them like you present here, and also without the shell, but in a pastry "basket", one bite sized. Gorgeous as aperitives. Don't know where I could find them here, though :(.

In Australia (My family is Aussie/Italian) we are lucky our garden snails are the yummy Europe kind. I purge them on bran and at the end polenta. I hardly ever bother with the shells but it looks so good when you do. The snails in the video look great! I'd want a bigger serve.

Escargot are considered a delicacy snails are a good source of tryptophan, an amino acid that helps the brain produce serotonin . Awesome recipe to follow ,, Thank you , Have a nice day , Tom

i Love snails. It reminds me of my home. Great recipe. I have four can in my pantry. You are an incredible chef

Snails are delicious and were a starter staple here in SA for many years, served in a special ceramic dish that had six deep holes for the snails and smothered in creamy garlic butter with fresh bread fingers - Got the taste for them very young, but many people won't eat them because they just can't stomach the idea!

Lovely video. Will be making this for my guest very soon...not afraid to try now. Thanks for this.

Had some in old perithia Corfu for the first time an dnd loved them since:)

I have been using your recipe now for years to make this. It's simple and delicious!

A few things to add. I purchased a 800 gr tin of snails; it's 470 gr drained weight. The tin was about twice the size used in this video. It was 164 snails, all of which were small, about half the size shown in the video. I put two snails in each shell, preparing 22 shells. The remainder I separated into useable-sized portions, vacuum sealed, and froze. Re the shells, make sure you drain them well after cleaning - I washed and then boiled the shell clean before using. Once cool, shake them vigorously because water will remain trapped inside. After eating, the shells may be re-used. Soak overnight and the next day scrub clean, taking care not to break them. Then boil, drain, let cool, and shake.

I combine everything on a plate versus a bowl. It’s easy to take a fork and incorporate all the ingredients. Excellent recipe Stefan. Thank you for sharing it.❤

I eat this all the time it's delicious

I just made this, always wanted to try them out and wow, suoer delicious! Thanks for the rececipe. Will be preparing this again!

I like to eat snails and also they look like they are Delicious

My kids love it

I love snails. Thank you for showing how to prepare them.

I love snails so much. Thank you for sharing us the recipe! I enjoyed it and I cannot wait to do it myself!

Goose hearts and snail pate and you have gone to heaven. Fine ground set in aspic.

They look good! I love your accent! French is such a pretty language!

snails with spiced soups! that is nice!!!!

Thanks for sharing 🌻

I am in the "I love escargot" camp. I especially wish I had an escargot pan. They have 6 indentations and after you eat the snails, you get to soak up all the butter with some good, crusty, French bread and eat all the butter.

I love escargot. These look delicious. Interesting that they are cooked in shell. I always thought they were sauteed and then put in the shell. Live and learn.

I’m Russian and we have snails too,not so big,but I prefer them over French ones,cause they little tougher and have more spicier taste,my favorite ones are in mustard sauce,I like em with beer and good garlic and herbs baguette,16-20 pieces usually will do nicely for me.

i love the way you speak english. makes watching the video even more delightful.:)

Whole Foods used to have snails in garlic butter in the shell at the seafood section. I loved them but for some reason they stopped carrying them. Now I buy the canned and use a escargot baking dish. Thanks for the garlic butter recipe, mine doesn't have all that you put in so I'm excited to try it with parsley and shallots.

I never eat snails in my life,i saw the empty shell in store before and I thought it's for decoration 🙊😅🙈believe me

Well, I have to say that you are the first one i.e. person or restaurant that I have seen present the closest correct preparation and cooking of Escargot that I have seen since I have been back from Etampes France. The only thing I would say in difference to what you did is: the butter is well applied into the shell and than the snail is placed deep into the shell and lots of butter capping off the whole shell. One is to have the proper two pronged fork expressly for the eating of Escargot. When shopping at Carrefour there were bags of Escargot of varying quantity and size all packed with butter no voids found in them at all. All my family knew I love Escargot and so I got to see how all my family prepared and cook Escargot and I never refused any offer to eat them. Ah what good memories I have from those days, 12 years in all. out here, California and Las Vegas I have eaten at the finest restaurants and not one made Escargot correctly even though I was told le maitre d'restauarnt that the chef was from France and I still questioned his skills as to why he would differ from the traditional french recipe. I think I will as to my uploads a video on this subject too.

Super awesome Thanks

Love escargot. I add much more garlic to the snail butter. Try a variation of placing them in large mushroom caps. Very delicious or en cruet. When I see them on a menu - usually in better restaurants, I ask if they serve it with a baguette type bread if they do, I order 'em. Yes, you can buy them raw, purge them in coarse corn meal, but.....easier to buy the cans.

My favorite comfort food I grew up on as a child. When I eat snails in garlic butter I like to have them with a baguette slices. I purr in happiness like a cat. 🐌

In Korea, we eat sea snails seasoned with chili pepper, green onion, sesame leaves, sugar and rice vinegar. I should try this recipe with sea snails too. It might be delicious.

Dang you make it look so easy! I got a can or French snails and some imported shells and I’m ready to go!

Omg I love escargot!

I absolutely love your videos. Classic French recipes. French and Italian food is what I grew up on. No offense but it’s almost a sin to cook escargot on rocksalt. You need to have some small preferably snail plate but if not a small plate that catches all the butter sauce, so you could dip a baguette in it. Rocksalt is more for cooking an oyster dish such as oysters Rockefeller. Stay well. From California with love 💋

Love this these are exactly the kinds of recipes I'm looking for...thank you

Another fantastic and delicious recipe, so many great dishes on your channel. Having the best of times after work, going through them all. Many Merci's. Chef. Learn so much.

Have wanted to try this but didnt want to go through the purging process. Buying the snails in Brine seems so much more simple. Thank you

Awesome. Thnx for recipe

"a bloody toothpick" you almost sound like a fellow Brit lol First video of yours that I've watched, already subscribed, I can't wait to binge a few more of your videos.

I've always wanted to try snails, but don't frequently go to restaurants that serve them. I may try cooking them myself, seems pretty simple if I can find the ingredients.

Thanks very interesting, I can not wait till I do my own. I love your shows

Good food for good health

Yes! I love escargots

Snails are not my cup of tea. But I like the way you make your videos.

Amazon sells the snails, the shells, and the tongs...I have them all

Thanks for sharing

If I ever give up being a vegetarian I'm gonna cook that

they have prepared escargot at Amazon Foods

Great video...my wife loves them...now I can prepare them

to whom it may concern Snails taste like Clams or mussels in garlic butter,

Very nice

🌺💖Great recipe! While I'm not too into the snails but LOVE the sauce, could I do this with shrimp and skip the shells and baking part? Thanks!

Des escargots sont delicieux!!

I always wanted to try 🐌

Or you can use 1/2 cooked mushroom caps (stem removed) cool, then stuff with butter and snails, in a oven proof dish, no salt base necessary. yum. Have some french bread on hand to sop up the juice.

Can snail shells be reused

I love how u talk...love the accent.

Simply cut small pieces of chicken and shove them in the shells and pretend you have Escargot.

100g of butter is huge for 35-40 snails. Technique wise tho, awesome recipe!

Merci beaucoup. It's nice to eat them with a plate in front of you and pieces of baguette to mop up the sauce. A few glasses of dry white wine has proven useful in washing it past the old tonsils.

Excellent, I’ve always wanted to cook snails at home, thank you.

"It's not bad" hardly seems like a glowing endorsement.... Lol.

hi I want to ask if there is any modern version of Escargots de Bourgogne, in other words the nouvelle version

I mean... They look delicious.

The best ❤

My friend has Aiden snails but with garlic in Italy grants/ France

Nice

I love escargot with some crusty bread. 😋

very good.

I ate these in Germany for a week every night for dinner...they tasted like clams to me..I think I liked the sauce more than the snails.😆😆🙂

Pour un meilleur resultat il faut bourrer de la mie de pain au fond de la coquille et mettre de la chapelure apres avoir rempli la coquille...Et bien sur avoir une fourchette a escargot pour aller recuperer la mie tres gouteuse ensuite...

\ Thank you so much it was so good and my dad wanted to make them now sorry no just Black thanks

Yummy