Escargot a la France

France has a variety of bait dish, known in various parts of the world. The one that needs to be tested is called the escargot, which favors it.

Each country has a wealth of culinary each. If in Indonesia, the various snail species that can be consumed to dine with friends, friends or loved ones, also known in French cuisine arouse the taste of the snail. The menu is known as escargot. Although often presented only as a side dish or sometimes used as an alternation of food, who suspected this menu can be set or not a good restaurant in France.

Escargot is French for snail animal, or in English is called snail. This animal usually lives in coastal areas, water areas, or area of rice field. In some areas of agriculture, livestock is also often cultivation the commercial. Because the land and eat the foliage, escargot contains many poisons, one of which caused a burly elements in the soil. Therefore, before processed into cuisine, escargot must first be cleaned of toxic elements and the process can spend a few days. However, after the net from the poison, escargot is the cuisine that has very high nutritional value.

Many animal species designation for this one, such as abalone, caracoles, queen conch, escargot, and escargot bourgogne.

“Escargot is treated with spices that simple. Something special lies in the use of garlic and butter to add taste, usually just added salt and pepper. Escargot bourgogne cuisine is often presented as the opener,” said Executive Chef French Cafe Michelin some time ago.

How to save the preoccupation was enjoying itself. Escargot bourgogne usually prepare body shell complete with a house or escargot..

Escargot uniqueness lies in the other combination of ingredients can be adjusted to taste customer. Suppose the tongue to Asia, usually made more spicy than the menu for the European tongue.

“We can also combining various ingredients for escargot. I made the sauce, but the most sought escargot bourgogne indeed,” added Michelin.