ESCARGOTS (Land Snails) a Favorite Meals For Parisian.
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The history of Escargots (land snails) in Paris is a fascinating journey from a humble prehistoric snack to a symbol of high-end French gastronomy.
1. Ancient Beginnings
Eating snails isn't just a French trend; it’s one of the oldest human food sources. Archaeological excavations in Southern France and the Mediterranean show snail shells with burn marks dating back 30,000 years, suggesting they were roasted over fires. The Romans later considered them a luxury, even farming them in "snail gardens" and fattening them up with milk and wine.
2. From "Poor Man's Food" to the Middle Ages
During the Middle Ages, snails were a common food for the poor and the peasantry because they were free and easy to find in gardens. More importantly, the Catholic Church did not classify snails as "meat," which meant they could be eaten during Lent and other fasting days when meat was forbidden.
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3. The Turning Point: 1814
The moment Escargot became a "gourmet" Parisian dish is attributed to a specific historical event. In 1814, the famous French diplomat Talleyrand was hosting a dinner in Paris for the Russian Czar, Alexander I.
The chef for the evening was the legendary Marie-Antoine Carême (the world’s first "celebrity chef"). They arrived late to a restaurant, and the chef had run out of food. He saw snails in the garden, gathered them, and to make them palatable for a Czar, he stuffed them with a heavy amount of garlic, parsley, and butter. The Czar loved the dish so much that it immediately became a sensation in Parisian high society.
4. The Famous "Escargot de Bourgogne"
While there are many types of snails, the Burgundy Snail (Helix pomatia) became the gold standard in Paris. By the late 19th century, dedicated restaurants like L'Escargot Montorgueil (opened in 1832) began specializing in the dish, serving them in the iconic dimpled silver trays we see today.
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HOW THEY ARE SERVED TODAY:
The Tools: Because the shells are hot and slippery, you are given snail tongs to hold the shell and a two-pronged tiny fork to pull the meat out.
1. The Sauce: The "Beurre Maître d'Hôtel" (butter, garlic, and parsley) is so popular that most people use pieces of baguette to soak up every last drop of the green butter after the snails are gone.
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