Escargots de Bourgogne

Burgundy's signature appetizer transforms humble vineyard snails into an aromatic indulgence. Each snail is nestled back into its shell with a generous plug of compound butter perfumed with garlic, shallots and fresh parsley. Baked until the butter bubbles and sizzles, the shells are served in special dimpled plates that catch every drop of the precious, herb-flecked butter. Best enjoyed with crusty bread for dipping and a glass of crisp Chablis.