A plate with some Burgundy escargots

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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).

Everything about our escargots

Preparation & Consumption

Everything about our aperitifs

Festive appetizers
Puff pastries

Everything about our French thin tarts

3 images combined into one image. One is with Burgundy escargots, one is with various puff pastries and one is with a French thin tart


Everything about our escargots

The escargots preparation and consumption

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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The escargots’ confection

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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The recipes

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 :

Burgundy recipe:  

A cut-out of a white plate with salt and 3 escargots with Burgundy recipe

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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Alsatian recipe:

A wooden plate placed on a red-white plaid napkin with some escargots Alsatian recipe. Decorated with a glass of white wine

The result of Alsatian culinary heritage, the Alsatian recipe is enriched with a light white wine taste and blends with the escargots.
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Festive recipes:

3 small white plates each with one escargot. One à la Bourguignonne, one à l'Alsacienne and one with truffle juice

These festive recipes are very original, accompanied by noble ingredients and make it possible to discover new flavours.
Find our escargots product range.
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The escargots’ caliberthe 4 different calibers of escargots - middle, large, very large, extra large

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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The escargots’ different species

Burgundy escargots : Helix pomatia Linné

vvvv                                      vvThe shell of the Burgundy escargot

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.

  • Size : 30 to 45 mm diameter.
  • Shell : Light ochre colour with not very marked spiral stripes.
  • Meat : Clear brown with clear collar.
  • Taste : Earth taste due to his hibernation.

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Classical escargots : Helix lucorum

                             The shell of the classical escargot

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.

  • Size : 30 to 50 mm diameter.
  • Shell : Darker than the Helix pomatia with good marked spiral stripes and vertical flames.
  • Meat: Dark brown with a thicker collar.
  • Taste : More neutral (less hibernation), coating less tough.

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Grey escargots : Helix aspersa

dfdfsdfdfsfdfds sdfdsffd   fdsfdfffsddsfThe shell of the grey escargot

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.

  • Size: 25 to 40 mm diameter.
  • Shell : Speckled dark colour with large brown spiral stripes.
  • Meat : Brown speckled.
  • Taste : Rather perfumed especially if it is consumed with its pad.

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African snail : Achatina fulica

                              The shell of the African snail

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.

  • Size : Approximately 70 mm tall
  • Shell : Spiral, long, with brown and white stripes.
  • Meat : Dark brown
  • Taste : Quite similar to the taste of Helix lucorum
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Everything about our aperitifs

Festive appetizers

One fish with salmon one vol au vent with escargot and one star with scallop

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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Puff pastries

Various puff pastries

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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Everything about our French thin tarts

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.

Find our thin tarts product range.
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One French thin tart with smoked ham and oinons. Decorated with onions, a bowl with creme and smoked ham

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