How to Properly Present and Serve Escargot

How to Properly Present and Serve Escargot

Are you looking to impress your guests with a sophisticated and delicious dish? Escargot, a classic French delicacy, is sure to wow even the most discerning palates. In this article, we will explore the best practices for presenting and serving escargot to ensure a memorable dining experience. From selecting the highest quality snails to perfecting the cooking process, we will guide you through each step to elevate your culinary skills. Let’s delve into the world of escargot and discover how to properly present and serve this luxurious dish.

Preparing Escargot

Selecting and Cleaning Escargot

When selecting escargot, it is important to choose fresh, high-quality snails. Look for snails that are plump and have a clean, firm texture. To clean the escargot, rinse them under cold water to remove any dirt or debris.

Herb Butter Preparation

To make the herb butter for the escargot, start by melting butter in a small saucepan over low heat. Add minced garlic, finely chopped parsley, and a pinch of salt and pepper. Stir well to combine the ingredients and let the mixture simmer for a few minutes to infuse the flavors.

Stuffing the Escargot Shells

Once the herb butter is ready, it’s time to stuff the escargot shells. Place a cooked escargot in each shell and spoon a small amount of the herb butter mixture over the top. Make sure each shell is filled to the brim with the flavorful butter.

By following these steps, you can properly present and serve escargot to impress your guests with a delicious and elegant dish.

Cooking Escargot

When it comes to cooking escargot, there are a few popular methods to choose from. Baking, broiling, and sautéing are all great options for preparing this delicacy. Each method offers a unique way to bring out the flavors of the escargot and create a delicious dish that will impress your guests.

Baking Escargot

Baking escargot is a simple and effective way to cook this dish. To bake escargot, start by preheating your oven to 400°F. Place the escargot in a baking dish and add a mixture of butter, garlic, parsley, and breadcrumbs. Bake for about 10-15 minutes, or until the escargot are heated through and the breadcrumbs are golden brown. Serve hot and enjoy!

Broiling Escargot

Broiling is another popular method for cooking escargot. To broil escargot, preheat your broiler to high. Place the escargot on a broiler pan and top with a mixture of butter, garlic, and herbs. Broil for about 5-7 minutes, or until the escargot are heated through and the butter is bubbling. Serve hot and enjoy the delicious flavors of broiled escargot.

Sautéing Escargot

Sautéing escargot is a quick and easy way to cook this dish. To sauté escargot, melt butter in a skillet over medium heat. Add the escargot and cook for 2-3 minutes, or until heated through. Season with garlic, salt, and pepper to taste. Serve hot and enjoy the rich flavors of sautéed escargot.

In conclusion, cooking escargot can be a fun and delicious experience. Whether you choose to bake, broil, or sauté your escargot, following these simple methods will help you create a memorable dish that is sure to impress your guests. Enjoy!

Serving Escargot

When it comes to serving escargot, presentation is key. From plating and garnishing to selecting the perfect accompaniments, here are some tips to help you properly serve this classic French dish.

Plating and Garnishing

To properly present escargot, consider using a specialized escargot plate or escargot dishes with small indentations to hold each individual snail. If you don’t have these dishes, you can also use small ramekins or even a muffin tin.

When it comes to garnishing, a classic way to serve escargot is with a slice of toasted baguette or crusty bread. You can also sprinkle some fresh chopped parsley or a drizzle of garlic butter on top for added flavor and visual appeal.

Accompaniments for Escargot

Escargot is often served with a side of buttery garlic bread or a simple green salad with a light vinaigrette dressing. For a more traditional French presentation, consider serving escargot with a glass of dry white wine, such as Chablis or Sancerre.

You can also pair escargot with a side of roasted vegetables, such as asparagus or Brussels sprouts, to create a well-balanced meal.

Etiquette and Tips

When serving escargot, it’s important to provide your guests with the proper tools, such as escargot tongs and forks, to help them easily extract the snails from their shells.

It’s also considered good etiquette to serve escargot piping hot, straight from the oven. This will ensure that the buttery garlic sauce is still warm and the snails are tender and flavorful.

Lastly, don’t forget to provide your guests with a small dish for the empty shells. This will make it easier for them to enjoy their escargot without having to worry about where to place the discarded shells.

Remember, serving escargot is not just about the taste – it’s also about the presentation and overall dining experience. By following these tips and guidelines, you can impress your guests with a beautifully served dish of escargot.


In conclusion, presenting and serving escargot properly is not as daunting as it may seem. By following the simple steps outlined in this article, you can impress your guests with a delicious and elegant dish. Remember to use the right tools, prepare the snails correctly, and serve them with the appropriate accompaniments. With a little practice and attention to detail, you can become a pro at serving escargot in no time. So go ahead, give it a try, and enjoy the unique flavors of this classic French delicacy. Bon appétit!

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