Burgundy snail
French gastronomy
Traditional recipe
Tender and refined texture
An iconic French specialty, a symbol of culinary refinement.
These Burgundy snails are prepared from carefully cooked flesh, seasoned with selected aromatic plants and spices . Their tender texture and delicate flavor exemplify the finesse of Burgundy gastronomy.
For over 10 years, Maison Fayard has been celebrating the treasures of the French terroir, offering noble and authentic products, faithful to traditional recipes.
Ingredients
Cooked snails meat (Helix pomatia), Water, Salt, Aromatic plants, Spices.
Allergens: Molluscs.
Storage
Store in a dry place.
After opening, keep refrigerated.
Average nutritional values per 100 g
Energy: 331 kJ / 79 kcal
Fat: 0.5 g, of which saturated fat: 0.1 g
Carbohydrates: 0.5 g, of which sugars: 0.5 g
Protein: 17 g
Salt: 575 mg
Potassium: 55 mg (1%)
Calcium: 5 mg (0%)
Iron: 1 mg (6%)
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Food pairings & tasting tips
Perfect match
Arrange the snails in shells or small casserole dishes, garnished with a lightly garlicky homemade parsley butter.
As for wine, choose a lively white Burgundy (Chablis or Mâcon) or a Crémant de Bourgogne , for a fresh and elegant combination.
Fayard House Council
Gently reheat the snails in the oven (180°C) for 8 to 10 minutes before serving.
Serve as an aperitif or starter, accompanied by a crunchy salad and good country bread.
100% French product
Guaranteed origin, local recipes.
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