Today snails are considered a uniquely French delicacy, but historically the French were not the first to try eating them. Overall, Europeans' consumption of snails can be traced back to the 4th century AD, the late Roman Empire. You must know that the so-called France did not yet exist at that time. However, the Romans' snail cooking recipes were lost after the barbarian invasion. It was not until around 1400 that people in France began to catch wild snails, clean them, cook them, and then use needles to pick out the meat from the snail shells for consumption. There are also rich people who roast snails and add spices to eat them.

There are two reasons why the French ate snails in the Middle Ages. First, the French grape growing industry was very developed in the Middle Ages, and snails were the main pests that harmed grape leaves at that time, so the French began to try to eat snails. , kill two birds with one stone. Secondly, at that time, France was almost entirely populated by Catholics. According to Catholic regulations, it was prohibited to eat meat and poultry every Friday and during Lent around April. However, snails, like fish, were legal during the fasting period. Edible meat.

Snail meat is rich in nutrients and has the reputation of soft gold. Together with foie gras and oysters, it is called the three treasures of French cuisine. French snails are larger and thicker than ordinary snails, especially those from Burgundy, and are usually grilled and eaten. Before the consumption of snails and before the Reformation in Europe, mackerel was used by Nordic Catholics as a meat substitute in the Friday fasting diet, resulting in huge sales, with dried and salted mackerel reaching markets as far away as the Mediterranean. Poor people, soldiers and sailors also relied on mackerel as a common source of protein. After that, France found a new ingredient called snails, which can be regarded as broadening its food routes.

However, the French court at that time still had a rejection and attitude towards snails. By the 18th century, eating snails became a fashion across France. It was a popular way to keep the snail shells, fill them with different seasonings and bake them. According to the different eating habits in various parts of France, different ways of making snails such as Burgundy snails, Provence snails, Bordeaux snails, and Dijon snails began to appear. From then on, snails were truly connected with French cuisine.