Garlic, butter, parsley and spices

This delicate specialty is an original idea for your aperitifs. It is also a tasty entry, simple and quick to prepare.



Butter (milk), wheat flour, boiled escargot meat* (mollusc) 15%, vegetable fat (palm), water, dehydrated garlic, parsley, shallot, salt, spices, egg, celery, emulsifier: mono- and diglycerides of fatty acids.

* escargot meat: Helix lucorum / Helix pomatia / Helix aspersa.

May contain soy, crustacean, fish

List of ingredients provided for information only. Only the list of ingredients provided on the product packaging  is admissible. Please take notice before consumption, especially in case of allergies.

Storage & cooking instructions

Keep frozen at -18°C. Do not refreeze after thawing.

Cooking instructions :
Remove the packaging foil. Heat the mini vol au vent in a preheated oven at 180°C for about 10 to 15 minutes. Serve hot.

Bon Appétit!

Average nutritional values

per 100g

  • Energy 1890 kJ
  • 456 kcal
  • Fats 36,0g
  • including saturated fatty acids 21,6g
  • Carbohydrate 23,9g
  • of which sugars 1,1g
  • Fibre 2,6g
  • Protein 7,7g
  • Salt 1,40g


AN ORIGINAL RECIPE: This original and flavoursome recipe with butter, garlic and parsley will treat all the French gastronomy lovers to a meal.  The stuffing is prepared in Strasbourg according to our French gastronomy Chef’s recipe.

AUTHENTICITY FOR BUFFETS: Original and easy to prepare, these mini vol au vent with escargots can be eaten as an aperitif or as a starter, with a green salad.

MADE IN STRASBOURG: Our mini vol au vent’s are prepared with care in our factory in Strasbourg.

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