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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 "Extra Large" size escargot contains 36 snails. They are the perfect size for serving as an hors d'oeuvre.
Customers most agreed on the following attributes:
from Prosperity, SC on 1/9/2008
I host my family for Christmas Eve Dinner every year. The menu never varies - Escargot in garlic butter and onion soup. Your Wild Burgundy Snails were considered by all 8 diners to be the very best I had ever served. The snail butter I use consists of unsalted butter, very finely minced garlic, shallots, green onion tops, parsley, black pepper and a pinch of nutmeg (key ingredient). A dollop of the butter mixture is inserted into the snail shell, then the snail, more butter mixture to top and then baked at 400 degrees until hot and bubbling.
from Orlando, Fl. on 8/2/2007
I only purchase this item from [...] because of the excellent quality and availability. They never dissapoint! My guests love this item, the many ways I can prepare it and it's always delicious!
from Green Bay, WI on 2/24/2007
Met my expectations
[1 of 1 customers found this review helpful]
from Ojai, CA on 2/22/2007
Honestly didn't know what to expect, but I served escargot to my dinner guests as part of a French dinner to go with Bordeaux wine tastings.
I prefaced the course by saying that they didn't need to eat it, but I thought it would be a fun addition. Everyone raved and there were none left by the time I served the next course. One comment was that they had never been served escargot at a dinner party before. It was a hit.