A symbol of the gastronomy of Burgundy and France. Escargot are a delicacy and a nutritious little secret. Snails are high in complex proteins and omega 3's.
In French cuisine, the snails are typically cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts.
In Cretan cuisine the snails are first boiled in white wine with bay leaves, celery and onion and then coated with flour and fried with rosemary and vinegar.