This dish originated from snails in Burgundy, France-the name of this dish really lives up to its name. Burgundy is the most important producing area of French snails, so it is a special dish here. This snail's cooking is exquisite. The authentic way is to take out the snail meat, remove the micro "water", leaving only the most edible micro "muscle" part, then simmer it, bake it in the oven, mix it with delicious accessories, and then put it back in the volute of the original snail after treatment. This dish is unique and delicious, belonging to the top French cuisine. In addition, the specialties in France include Marseille-Provence Fish Soup Alsace-Four-up Stewed Brittany-Fried Egg Pancake Toulouse-Assorted Casserole Burgundy-Beef Ardennes-Ham Lyon-Sausage Sava-Cheese Normandy-Camembert Cheese. I hope the above will help you.