Burgundy snails and frozen parsley butter

Chef's advice: take your snails out the day before (at least 4 hours in advance) so that they are thawed through and all you have to do is reheat them. Reheating without defrosting may brown and liquefy the butter. Put in the oven preheated to 180°C and cook for 8 to 10 minutes. Take them out as soon as the butter begins to simmer.

Chef's advice: take your snails out the day before (at least 4 hours in advance) so that they are thawed through and all you have to do is reheat them. Reheating without defrosting may brown and liquefy the butter. Put in the oven preheated to 180°C and cook for 8 to 10 minutes. Take them out as soon as the butter begins to simmer.

This parsley butter is ideal for preparing your snail stuffings. It is made with 80% pasteurized butter (from Franche Comté), parsley, garlic, shallot, salt and pepper.

These extra-large Burgundy snails (caliber 4/4) are pre-cooked and frozen, offering quick and controlled preparation. With their tender flesh and typical flavor, they are a staple of traditional French cuisine. Shell-free and packed in a 48-piece (765 g) format, they are well-suited for professional use. Selected by Le Delas. Culinary uses Perfect for classic Burgundy-style recipes with garlic and parsley butter or gratinated. Also ideal for more modern interpretations: crisped, in puff pastry, or as a garnish for soups. Suitable for festive menus and catering services. Storage and preparation advice ► Frozen product – store at –18 °C ► Do not refreeze after thawing ► Thaw in the refrigerator before use ► Reheat in oven or pan depending on the recipe

This frozen product benefits from all the expertise of this artisan company in Franche-Comté, famous for its mastery of local products. Made from local pasteurised butter with fresh parsley, garlic, shallots, salt and pepper, this butter offers a balanced and authentic flavour. Its pouch packaging is a major advantage for professionals: it allows for precise measurement and quick application when stuffing your snails, but also when adding flavour to your grilled beef or fish straight from the oven. By choosing Jacot Billey at Le Delas, you save precious time in the kitchen while maintaining the excellence of a traditional "home-style" recipe. This parsley butter guarantees perfect cooking results and an intense aromatic bouquet.

These medium-sized Burgundy snails are pre-cooked, frozen, and shell-free for easy and quick use. They offer tender texture and the distinctive flavor expected of this classic ingredient. Packed in a 48-piece (274 g) box, they are suitable for professional kitchen needs. Selected by Le Delas. Culinary uses Perfect for traditional Burgundy-style dishes, in puff pastries, mini casseroles or appetizer bites. Also suitable for creative recipes: soups, ravioli, crisped preparations… Ideal for seasonal menus, buffets or catering. Storage and preparation advice ► Frozen product – store at –18 °C ► Do not refreeze after thawing ► Thaw in the refrigerator before use ► Reheat in oven, pan or casserole depending on the dish

This giant snail is a wild snail of the Helix Lucorum variety. It therefore does not have the right to the name Escargot de Bourgogne (reserved for the wild Helix Pomatia variety).