Have you always wondered how escargots are prepared? Or which are the most important escargot recipe? And do you also know how we make our French specialities? On this page, you will find all important and interesting information about our escargots, aperitifs and French “Tarte fine” (thin tarts).
French people eat usually escargot during the Chritmas dinner as a starter. They put the escargot on a special plates (called caquelon) with indentations to hold the shells to serve them.
Of course Escal already include this plate in the packaging which you can put directly in the oven. However, it is important that the escargots are repositioned upwards so that the butter filling does not run out during baking. Bake the escargots in a preheated oven at 180°C for 12 to 15 minutes. They are ready when the butter begins to sizzle.
It is useful to use escargot tongs to hold the escargot. Of course the escargots can be taken with your fingers if you do not have escargot tongs. With the help of a two-pronged escargot fork the meat is easy to take out of the shell. Sure, a simple pick can also be used.
The escargots can be consumed with a fresh baguette and a glass of white wine.
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Everything starts in central Europe where the escargots are wild collected, killed, washed and graded. Then comes the material preparation: the shells, the meat is cooked and the butter filling is prepared.
Realized in our manufactory plant in Strasbourg, the biggest French factory of this type, the escargot preparation is made traditionally by hand: the meat is carefully cooked in an aromatized broth for hours, then they are reset in their shell by hand before being stuffed, still by hand, with the butter-stuffing prepared the same day.
No artificial additives or preservatives are used in the Burgundian or Alsatian recipes.
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Escal ist the only brand that has a dozen different escargot butter recipes! Here are the main ones, from the classics to the more modern preparations :
Fleuron of the French gastronomy, it is the most consumed recipe. The burgundy recipe is the subtle combination of the softness of the flesh, the sweetness of butter, the scents of parsley and the garlic aromas. The burgundy recipe has many variations depending on the ingredients’ quality: organic, with maragine instead of butter…
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The escargots have different sizes or “caliber” for the specialists. The caliber depends on the net weight (without the shell, with 50% of meat and 50% of butter).
Why are there different escargots sizes ?
The caliber is due to the escargot’s age. A Helix pomatia escargot can live for 20 years. Of course, the regulations forbid us to collect the very small escargots to make this type of escargot durable.
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Its appellation “Burgundy” comes from the area where it was collected in past times, especially in the vineyards. Nowadays this sort comes from the wild in Central Europe.
Its collecting area includes the north-east of the Mediterranean basin and the countries bordering on the south-west of the Black Sea. It is especially abundant in Turkey, Macedonia and in South Bulgaria.
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This sort lives in Mediterranean coasting areas and on the Atlantic costs of South Europe (France, Spain, Portugal). This escargot, available in few quantities, represents less than 5% of the consumption. However, it is the only sort which can be bred nowadays and wich has a constant development.
This sort lives in South East Asia, in French territories in the Pacific Ocean and in Africa. It is collected all year long cause it does not hibernate.
There are different variations: cooked puffs, shells, blini-like bases … For all these fabrications, everything happens in Strasbourg.
The different bases arrive already prepared to garnish. The filling of the appetizers (e.g. with snailmeat) takes directly place in Strasbourg, where the production of the snails is also carried out.
Some raw materials are MSC-certified for example stuffed shellfish, others are organic certified, such as mini-vol au vents with escargots.
There are about twenty references of this type which are more valued than the appetizers on raw dough, because of the raw materials which are more noble and are handmade.
Product quality is guaranteed on our production sites: both thanks to the IFS certification, which corresponds to the highest quality standard for the food industry, but also through controls upon receipt of all the ingredients, post-production analyzes, and release tastings of all productions.
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Everything starts with the puff pastry’s preparation. It starts each morning by making traditional puff pastry by our bakers. It is made on the spot with carefully chosen ingredients. For example, the flour comes from the “Grands Moulins de Strasbourg” and the margarine is RSPO certified.
All these ingredients are implemented in the respect of an authentic know-how and a semi-artisanal production in our Brumath unit, in Alsace.
Then comes the preparation of the fillings. Some are made on the spot, others are already prepared by our long-standing suppliers. However, their common point is to come straight from the imagination of our R & D manager, who is originated from the gastronomy. Thus, there are nearly 40 different recipes for aperitifs, not to mention the dozen new recipes that are created each year to offer new flavors and guarantee you a successful aperitif.
The dough is then stretched on a treadmill where pastry cutters will cut the desired shape. Then, the fillings will be mechanically positioned on it, and workers will finish the process by depositing the topping by hand (olive, grated cheese for example). Finally, everything will go into a deep freezer before being packaged.
Find our French specialities product range.
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French thin tarts are an absolute French classic originating from the Alsace region. The tarte fine is traditionally served on a wooden board for sharing as an appetizer or a starter. It can also be enjoyed as a main dish with a green salad.
The preparation begins each morning by making the dough by our baker. It is made on the spot with carefully selected ingredients. Escal brings a particular care to choose its ingredients and to supply itself mainly with regional producers: the flour comes from the “Grands Moulins de Strasbourg”, water and yeast compose the dough of the thin tart. The dough is left to rest and then stretched on a conveyor. The thin tarts are cut with pastry cutters which guarantee a constant diameter.
By continuing their way on the treadmill, the cream is mechanically daubed uniformly.
Finally, the fillings are deposited manually which can explain slight differences between 2 tarts of the same recipe, but which make each tart unique.
The employee also has a little secret: to put the right amount of filling, she caliber her handle with a balance at the beginning of the production, in order to have a constant weight of filling.
We currently offer 5 recipes of thin tarts. But thanks to our manual handcrafting the possibilities of recipes are endless.
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