Snails Burgundy France 96 pc La Tour Polignac
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.
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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