French snail, a famous French appetizer, is used before the main course. (My foreign teachers told me that they generally feel disgusting and won't order this dish.)

On the menu, just call Les Escargots. [le][εskargo]. If you are in a more elegant restaurant, there will be Escargots de Bourgogne [burg? ] is a well-known and historic dish among snail dishes. This dish is called Burgundy snail in Chinese, which is not only the name of this dish, but also the name of this snail variety.

Burgundy snail is a traditional dish in Burgundy cooking. The snail meat at the bottom of the snail shell is covered with butter with chopped parsley and garlic and then baked in the oven. When making stuffed snail meat, the methods of frying fragrant butter are different in different regions, such as using red wine in Lyon and mustard near Dijon. Snails are usually placed in a special plate, 6 or 12 in a plate, which is very hot. It tastes better with the rose red wine Masan, which is also from Burgundy, or the refreshing Burgundy white wine.

Generally speaking, there are two kinds of snails that French people often eat. One grows in the Bourgogne area, with a large head; The other one grows in Provence, France, and is relatively small. At present, the amount of snails produced in France is very small, and more than 91% of snails consumed by customers need to be imported.