Return Interfrance application Home

Cassolette d'Escargot Recipe Food and wine pairing tips
 Snails in Chablis wine sauce
 Recipes from the Burgundy region of France
Beef Bourguignon Coq au Vin Veal Chop Rabbit in Mustard Andouillette Fondue Escargots Escargots-Cassol Gougère
Jambon Persillé Oeufs-Meurette Corniottes Pain d'Epices Tarte au Cassis Tartouillat Flamusse Poires au Cassis Rigodon
  Cassolette d'Escargot Recipe  

Ingredients for 6 servings:

  • 6 dozens top-quality canned snails,
  • 1 pound/500 g of button mushrooms,
  • 2 shallots,
  • 2 garlic cloves,
  • 8 ounces/100 g of unsalted butter,
  • 1 bunch of parsley,
  • 1 cup/250 ml heavy cream,
  • 1 cup/250 ml Chablis wine,
  • salt and pepper.
Burgundy specialty cuisine, Cassolette d'Escargot recipe

Preparation Steps:

1. Drain the snails.

2. Slice the mushrooms.

3. Chop the shallots, garlic and parsley and mix it to the butter with salt and pepper.

4. In a skillet, melt this butter. Add the mushrooms and brown them for 2 or 3 minutes, shaking the pan.

5. Add the snails and mix well.

6. Deglaze with the Chablis wine and reduce in half.

7. Add the crème fraîche and reduce again of half, on high heat. Check the seasoning.

8. Serve very hot in the cassolettes.


Wine Pairing Tips: As this preparation calls for a Chablis wine, it makes perfect sense to serve the same bottle at the table. Ask your favorite wine shop for a rounder, fruity style of Chablis rather than one with a sharp, mineral character.


  Retrun to Burgundy Specialty Menu  
Regional Cuisine, Cheeses, Wines
French wine regions, wines and vineyards of France
Wine Regions
  Privacy Policy   |   Contact Us