Escargot à la Bordelaise
Escargot à la Bordelaise is a classic French dish featuring land snails cooked in a rich, savory sauce made with red wine, shallots, garlic, herbs, and often bacon or pancetta. Originating from the Bordeaux region, it's a more robust and hearty preparation compared to the more common garlic-butter version. The dish is typically served as an appetizer or part of a festive meal.
🍽️ Nutrition at a glance
This dish is relatively high in protein and fat, with minimal carbohydrates. It provides a good source of iron, selenium, and B vitamins, particularly B12, from the snails and the rich sauce. A typical serving of 6-8 snails with sauce contains approximately 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 18 g |
| Carbs | 5 g |
| Fat | 22 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Iron | 5.2 mg |
| Selenium | 28 mcg |
| Vitamin B12 | 16.8 mcg |
| Niacin (B3) | 2.5 mg |
| Phosphorus | 195 mg |
| Zinc | 2.1 mg |
| Copper | 0.6 mg |
| Manganese | 0.8 mg |
Per 6-8 large snails with sauce (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culinarily, it showcases the French technique of using wine to create a deep, complex sauce base. Nutritionally, snails are a surprisingly sustainable and lean protein source, historically consumed as a way to utilize a readily available land resource.
