The escargots were already eaten by the prehistoric men.
It is on the occasion of a dinner in the honor of the Russian Tsar Alexander 1st, that the French sovereign ordered its Burgundian chef Antonin Carême, a new recipe. He had the idea of serving escargots stuffed with butter, garlic and parsley. The recipe is a success and fancy restaurants are selling it in the French capital.
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.
You are looking for something?