Escargots à la Bourguignonne Recipe

This Escargots à la Bourguignonne recipe transforms tender cooked snails into a rich French appetizer layered with garlic-parsley butter, fresh chives, shallot, lemon, mozzarella, and Gruyère cheese. Featured on Dinner in Paris with host Romain Avril, this bold Burgundy-inspired dish is baked until the cheese becomes bubbling and golden, creating a savory appetizer that is perfect for serving with warm slices of baguette.

The Inspiration

Escargots à la Bourguignonne are closely associated with Burgundy and one of the most recognizable preparations of escargots in French cuisine. The classic combination of snails, garlic, parsley, and butter creates a rich, aromatic dish where the escargots remain the centrepiece while the seasoned butter provides much of the signature flavour.

On Dinner in Paris, host Romain Avril takes that familiar Burgundian foundation and adds a generous cheese finish. The escargots are surrounded by herb butter and topped with mozzarella and Gruyère before baking, creating a golden surface that adds another layer of richness and savoury flavour.

This recipe offers a bold interpretation of a Burgundy classic, combining the traditional flavours of Escargots à la Bourguignonne with the comforting appeal of a golden cheese topping.

Ingredients

• 24 cooked escargots (snails), canned and drained
• 115 g (1/2 cup) unsalted butter, softened
• 4 cloves garlic, grated on a rasp
• 1/4 cup (tightly packed) fresh parsley, finely chopped
• 2 tbsp fresh chives, finely chopped
• 1 shallot shallot, finely minced
• Juice of 1 lemon
• Salt and black pepper, to taste
• 1 cup mozzarella cheese, grated
• 1/2 cup Gruyere cheese, grated
• 1 baguette, sliced (for serving)

Method

• In a bowl, combine softened butter, garlic, parsley, chives, shallot, lemon juice, salt and pepper.
• Mix thoroughly until smooth and evenly combined.
• Preheat oven to 200°C / 400°F. Place escargots into escargot shells or a small baking dish.
• Spoon garlic butter over each escargot, ensuring they are fully covered. Cover with mozzarella and Gruyere cheese.
• Place in oven and bake for 10–12 minutes.
• Once the cheese is golden brown, remove from the oven and rest for 2-3 minutes.
• Serve hot a with baguette on the dish for the extra butter. Enjoy!

Serving Suggestions

Escargots à la Bourguignonne make an elegant appetizer for a French-inspired dinner, cocktail gathering, holiday meal, or evening built around classic bistro dishes. Because the recipe is rich with butter, garlic, herbs, and melted cheese, smaller portions work especially well as a first course before a larger main dish.

Serve the escargots directly in their shells for a traditional presentation or bring them to the table in a small ovenproof gratin dish for a more relaxed approach. Either presentation allows the bubbling cheese and aromatic garlic butter to remain visible, making the dish immediately inviting.

For a larger appetizer spread, Escargots à la Bourguignonne can be served alongside lighter elements such as a simple green salad or fresh vegetables. The dish also works particularly well before a traditional French main course. Its bold garlic and herb flavours create a memorable opening, but the individual portions remain small enough that they do not overwhelm the dishes that follow.

Final Thoughts

This Escargots à la Bourguignonne recipe combines one of the most recognizable French appetizers with the irresistible richness of a golden cheese topping. Tender escargots provide the foundation, but the garlic-parsley butter is what gives the dish much of its unmistakable character.

Whether served as the opening course of a French dinner, prepared for guests, or enjoyed as a special small plate, this bold Escargots à la Bourguignonne recipe brings together the unmistakable flavours of Burgundy-style escargots with the comforting appeal of golden melted cheese.

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