Escargots
About Escargots
Snails baked in their shells with garlic parsley butter. Eaten since Roman times and Paleolithic caves before that. Talleyrand and the restaurant La Pomme dOr in Bas-Rhin popularized the modern Parisian version in 1814 for the visiting Tsar. Served with special tongs and tiny forks. France consumes around 30,000 tonnes of snails a year. The chewiness is the point.
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