Petit Gris Escargot
BMSM: 15% OFF $125, 20% OFF $175, 25% OFF $225
frozen: 24 Snails
Our escargot are a heritage French snail called Petit Gris, or Little Grey snail. Think of them as equivalent to bay scallops - small and prized for their sweet flavor and tenderness. Sourced from a boutique escargotiere - a snail farm - that sustainably raises snails in sunlit greenhouses on a wild foraged diet of greens and herbs, which contribute to a nuanced flavor profile. Fully cleaned, lightly salted, and cooked for your convenience, these succulent escargot need only to be heated briefly before serving. You may add garlic, butter, parsley, and a splash of white wine for a truly traditional experience.
- Petit Gris “Little Grey” snail - Helix aspersa or Cornu aspersum
- Fully cleaned, cooked, and ready-to-heat
- No preservatives
- Sustainable, eco-friendly farm
- Diet of foraged greens; finished on herbs and spent beer grains
- Processed and cooked in a USDA-certified facility
- 1g of protein per snail
- 24 snails per package, with 2 snail forks
- Product of USA
- Sold frozen
- For best taste on frozen products, use within 1-2 days after thawing
All seafood purchases will be packaged and shipped separately (at no additional charge) from the rest of your D’Artagnan order.
Our escargot have been cleaned and cooked with a little salt - nothing more. This leaves you with very little to do in the kitchen. Stuff the snail shells with butter, garlic, and parsley or the sauce of your choice. Roast in the oven at 400 degrees F until bubbly, about 5 minutes. Serve with warm crusty bread, toast, or crackers. Use the included snail forks to pick the meat out of the shells.
Our partner is the first USDA-certified snail farm in the U.S. and raises Petit Gris, a heritage snail from France that was first introduced by European immigrants in the 1850s. Their small operation is fully sustainable and eco-friendly.
The snails are raised in airy, sunlit greenhouses on a diet of wild foraged greens like dandelion, burdock, clover, and sorrel. Once the snails are ready for processing, they’re finished on a diet of herbs like mint, basil, and tarragon, which contribute to a nuanced flavor profile. The ideal and controlled environment allows the farm to produce consistent quality year-round.
Land snails are from the same mollusk family as scallops, oysters, and octopuses. Eating snails has been documented since ancient Rome, and in modern times is most associated with French cuisine where butter and garlic are employed liberally.