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Bordeaux Snails — traditional dish from Bordeaux, France
Starter Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥320kcal
💪28gProtein
🌾5gCarbs
🥑20gFat
🌿1gFibre
⚖️200 gServing

* Per serving · 200 g. May vary.

Allergens

🥛 Dairy

Bordeaux Snails

How to order / say it
Say it Escargots à la Bordelaise — [Es-kar-go ah la Bor-deh-lez]
Order I'd like the Bordeaux snails, please.
Locally Je voudrais les escargots à la bordelaise, s'il vous plaît.
Say locally

Snails cooked in Bordelaise sauce, richly flavored with wine and garlic.

Why try it?

Escargots à la Bordelaise offers a glimpse into Bordeaux's traditional cuisine, where the use of local wine and simple ingredients highlights the region's culinary flair. Trying this dish lets one appreciate the subtle marriage of flavors from land to table in Bordeaux.

How it tastes

The snails have a tender, chewy texture swimming in a robust sauce made of red Bordeaux wine, butter, garlic, and parsley. The dish is aromatic with notes of the wine's grape blend, enhancing the earthy flavor of the snails.

Origin & History — first documented: 1800

Closely tied to French gastronomic traditions, escargots became part of Bordeaux cuisine in the 19th century, integrating the region's famous wines. This dish evolved from rustic farming tables into restaurant menus, celebrated for its unique local essence.

Recipe

Ingredients

  • 🦐 24 pieces snails
  • 🍷 250 ml red Bordeaux wine
  • 🥛 100 g butter
  • 🧄 3 cloves garlic
  • 🌿 30 g parsley
  • 🧄 2 medium shallots
  • 🧂 to taste salt
  • 🧂 to taste pepper

Method

  1. 1 Melt butter in a pan and sauté garlic and shallots until soft.
  2. 2 Add snails, then pour in wine, let it reduce slightly.
  3. 3 Stir in chopped parsley, season with salt and pepper.
  4. 4 Serve with some of the cooking sauce poured over snails.

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All Europe recipes — France — Bordeaux — Bordeaux Snails
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