Escargots de Bourgogne – French Garlic Butter Snails A delicacy from Burgundy, France – tender snails baked in garlicky parsley butter. Rich, aromatic, and indulgent, this dish brings a luxurious taste of French cuisine. Ingredients (Serves 2): • 12 canned or fresh escargots • 3 tbsp unsalted butter • 2 garlic cloves, minced • 1 tbsp chopped parsley • ½ tsp lemon juice • Salt & pepper • Optional: puff pastry shells or snail plates Instructions: 1. Preheat oven to 200°C (400°F). 2. Mix butter, garlic, parsley, lemon juice, salt and pepper. 3. Place a bit of garlic butter into shell (or dish), add snail, then top with more butter. Bake for 8–10 mins until sizzling. French Tip: Serve with crusty baguette to mop up the delicious butter!