Escargot

Escargot is the French term for a snail, and in English it usually refers to edible land snails served as food.

Escargot is the French term for edible land snails, commonly served as a dish in French cuisine. In English, it specifically refers to snails prepared for eating, often with garlic butter and herbs.

What it is

Escargot is a French word that in English denotes snails prepared as food. In French, the term can also refer to the snail itself or be used figuratively to describe something very slow. The dish is strongly associated with French cuisine and is considered a delicacy.

How it's served

Escargot is typically prepared with garlic butter, parsley, and sometimes shallots, and served in the shell as an appetizer. Edible land snails like the Burgundy snail and petit-gris are commonly used. In Canada, escargot appears on French-Canadian and fine-dining restaurant menus as a French-inspired starter.

Cultural notes

Beyond the plate, escargot carries figurative meanings in French, such as describing a slow person or spiral shapes. The word entered English as a culinary term, and the dish remains a hallmark of French gastronomy, often presented as a refined appetizer.