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As with all gastronomic delicacies, escargots exhibit varying levels of quality. Henri Marie's snails maintain an unwavering reputation for incomparable products. Their formula is quite simple. They begin with authentic Burgundy snails (Hélix Pomatia Linne), found only in the wild in southeastern France. They are then hand-sorted by size, washed, and cooked in an aromatic bouillon according to the same ancestral standards used in 1894.
There are 116 types of edible snails, and the Helix Pomatia Linne is the unanimously proclaimed #1 in terms of flavor and texture. Nicknamed the "Land Lobster", it exhibits a similar texture to lobster, with an earthier flavor. These escargots are 100% natural, 100% organic, low-carb (Atkin's friendly) and have very high nutritive levels. This tin of "Petit" size escargot contains 48 snails. They are the perfect size for cooking into a soup or aspic.
Customers most agreed on the following attributes:
from Barstow, Ca on 5/21/2009
Comments about Escargot - Wild Burgundy Petit - 48:
I love escargot simply prepared in butter, garlic, and fresh parsley with a nice loaf of french bread on the side. I simply cannot find anyone, in the area that I live in, who carries it. These were small and had a wonderful flavor and texture. I plan on ordering them frequently.
from Monterey, CA on 4/28/2009
Comments about Escargot - Wild Burgundy Petit - 48:
I purchased this product for my husband's birthday to use as an hors d'oeuvre. We were very happy with the quality of the escargot and are still enjoying them for other meals.
from Biloxi, Mississippi on 3/24/2009
Comments about Escargot - Wild Burgundy Petit - 48:
Fantastic as a quick snack with brie and a baguette (glass of Vino too!)--Low fat, healthy--even great in pasta dishes. You can whip up escargot with shallots, white wine and garlic, sauteed in olive oil, and serve with just about anything for an elegant, smart meal--Yum!
Comments about Escargot - Wild Burgundy Petit - 48:
EXCELLENT
from Ocala, FL on 9/14/2008
Comments about Escargot - Wild Burgundy Petit - 48:
Good flavor, tender and reminds one of their visit to Paris Bistro last year.
Comments about Escargot - Wild Burgundy Petit - 48:
I made the butter wine sauce recipe I found here on the website. My only complaint is that there wasn't enough escargot! Everyone snarfed them up; I will definitely purchase these again. Very tender & flavorful......just as good as any we have had when dining out.
Comments about Escargot - Wild Burgundy Petit - 48:
I used the butter/wine sauce recipe here on the website (using a fantastic white wine)....times 2. FABULOUS! The kids & fought over them. We needed more sauce, tho. Escargot were tender & yummy! I will order these again...........
from Seattle, Wa on 5/19/2008
Comments about Escargot - Wild Burgundy Petit - 48:
Wow, I was surprised that these were not good. I bought two cans. I opened the first one and the smell was really strong. After sauteeing them in garlic butter, they still tasted very strong and gamey. They had the flavor of mud. I thought I hit a bad can, so I opened my 2nd can. Same thing. I'm a chef and bought these to do some light entertaining at home and was thoroughly disappointed. The size is great and the texture was very tender. The smell and taste was terrible. I had to throw both cans out. [...]
Comments about Escargot - Wild Burgundy Petit - 48:
we used this as a apetizer and followed the sauce recipe on the can. simple but good. same taste that i have ordered in resturants
Comments about Escargot - Wild Burgundy Petit - 48:
just the right size and very fine flavor
[1 of 1 customers found this review helpful]
Comments about Escargot - Wild Burgundy Petit - 48:
I like the small size.I was born in France and until few weeks ago [...]. all I could get was the very large from Indonasia( no thank you}
[1 of 1 customers found this review helpful]
from Grand Marais, MN on 11/7/2007
Comments about Escargot - Wild Burgundy Petit - 48:
I served the escargot to a group of friends who had never tried them before. I received many compliments on the flavor and taste. They were simply served in escargot dishes with garlic/parsley butter a baguettes.