The escargots were already eaten by the prehistoric men.
C'est à l'occasion d'un dîner en l'honneur du Tsar de Russie Alexandre 1er, que l’homme d’Etat français Talleyrand commande à son chef cuisinier bourguignon, Antonin Carême, une recette inédite. Celui-ci a l'idée de servir des escargots farcis au beurre, à l'ail et au persil. La recette fait mouche et s’affiche à la carte des grands restaurants à la mode.
Creation of Escal, prepared escargot manufacturing plant and development of the distribution for this specialty‘Escal’ comes from the contraction of ‘Escargots d’Alsace’ (Escargots from Alsace). The regional integration and the escargot manufacture are part of the company DNA !
Move in new building of 25 000 m².
Obtaining the Label Rouge certification for Burgundy escargots.
The 2nd generation takes the lead of the family-owned company.
Launch of several recipes making Escal the manufacturer which offers the largest range of recipe.
Escal celebrates its 40 years of existence.
New corporate identity Escal continues to offer sustainable product in launching organic snails and appetizers.
New website.
Proposition d’une gamme complète d’apéritifs « à croquer » des revisites modernes, gourmandes et conviviales des grands classiques.
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