Snails Burgundy France 96 pc La Tour Polignac

SKU: 080925 | La Tour Polignac In Stock

British chef Heston Blumenthal uses them in his famous dish "Snail Porridge." Considered a culinary luxury since Roman times, escargot is often associated with the cooking of Burgundy. These extra large snails are tinned in a light brine using traditional French methods and have a meaty and delicious flavour. Ready to eat! They are superb in creamy, rich ragouts served as appetizers in vol-au-vent, and are excellent sautéed with aromatic ingredients including garlic, pancetta and herbs and tossed with salads or pasta.

Origin: France France
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Regular Price:

55.90 CA$

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    37.02 CA$ 37.02 CAD 2020-12-31

    55.90 CA$

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    Nutrition Facts
    Serving Size (g/mL) 59g
    Serving Size Consumer Friendly 1/2 cup
    Amount % Daily Value*
    Calories 50
    Fat Total 0.5g
    Fat Total Daily Percentage 1%
    Saturated Total 0g
    Saturated Fat Daily Percentage 0%
    Trans Fat 0g
    Cholesterol 134mg
    Sodium 150mg
    Sodium Daily Percentage 6%
    Carbohydrate 1g
    Carbohydrate Daily Value Percent 0%
    Fibre 1g
    Fibre Daily Value Percent 4%
    Sugar 0g
    Protein 10g
    Vitamin A 2%
    Vitamin C 0%
    Calcium 10%
    Iron 10%


    Helix Lucorum, Water



    • LUXURY CUISINE – Ever since the Roman times, Burgundy Snails has been considered to be a luxury in the culinary world. They are highly reputable in France and a favourite to many chefs all around the world.
    • READY TO EAT – These fabulous snails are tinned through traditional methods the French use and are ready to be served. They are packed with flavour and have a delicious meaty taste. Enjoy them as they are or add them to any famous dish. Heston Blumenthal, a British chef uses Burgundy Snails in his famous dish of “Snail Porridge”.
    • PAIRINGS – Burgundy Snails are absolutely mouth watering and pair extremely well with many dishes. They are phenomenally served as an appetizer when combined with creamy ragouts in a hollow case of puff pastry. Try to sautée in a pan with garlic and your choice of herbs, toss into any salad or pasta. The culinary possibilities are endless with Burgundy Snails.
    • PRESENTATION – Burgundy Snails are a delicacy that can be prepared elegantly. Cook in court bouillon and present the snail in vol-au-vent with a mixture of garlic, parsley and butter that is cooked in the oven. This can be served as an appetizer or be a main in a meal at your next dinner party.

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