Jul 13 2026
Restaurants›Bistro de Margot›Escargots De Bourgogne Recipe

Escargots De Bourgogne Recipe

Inspired by Bistro de Margot
Time45m
Serves4

Burgundy snails, parsley & garlic butter, pommes Dauphine

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Ingredients

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Escargots

Pommes Dauphine

Method

Preparing Escargots

  1. 1

    Make Garlic Butter

    In a bowl, combine softened butter, minced garlic, finely chopped parsley, salt, and pepper. Mix well and set aside.

  2. 2

    Prepare Snails

    Rinse the snails under running water. Place them in their shells and fill each shell with the garlic butter mixture.

  3. 3

    Bake Snails

    Preheat the oven to 200°C (400°F). Place the filled snail shells in a baking dish and bake for about 10-15 minutes until the butter is bubbly.

Preparing Pommes Dauphine

  1. 4

    Cook Potatoes

    Peel and boil the potatoes in salted water until tender. Drain and mash them until smooth.

  2. 5

    Make Choux Pastry

    In a saucepan, melt butter with milk and a pinch of salt. Add flour and stir until a dough forms. Cook for 2-3 minutes, then remove from heat.

  3. 6

    Combine Mixtures

    Allow the dough to cool slightly, then add the mashed potatoes and beaten eggs. Mix well until smooth. Season with nutmeg and salt.

  4. 7

    Fry Pommes Dauphine

    Heat oil in a deep pan. Using a spoon, drop small balls of the mixture into the hot oil. Fry until golden brown, about 3-4 minutes. Drain on paper towels.

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