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Helix pomatia, or the Roman snail -

The species of snail known as Helix pomatia has been eaten for centuries. It's commonly known as the Roman snail, and for good reason. This particular gastropod served as a tasty delicacy throughout the empire.

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An "elite food" -

Roman author and naturalist Pliny the Elder described snails as "elite food" in his encyclopedic Naturalis Historia ('Natural History'), the first volumes of which were published in 77 CE.

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A visual treat -

As alluded to, the Romans called their Helix pomatia the Roman snail. The sluggish creatures were even afforded a visual tribute, appearing on mosaics alongside other exotic foodstuffs, for example guinea fowl.

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The Burgundy snail -

This highly-prized food is also called the Burgundy snail, named for the region in France it's most closely associated with. The French call their edible terrestrial mollusk escargot.

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Synonymous with France -

Escargot is as unmistakably French as cuisses de grenouille (frog legs), baguettes, or croissants. The escargot origin in France, though, is a tad unclear.

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Did Caesar introduce escargot to France? -

Some gastronomes suggest they may have been brought to the country by Julius Caesar as he was busily conquering Gaul, around 52 BCE.

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Prehistoric theory -

However, snail fossils unearthed in Provence hint towards the fact that escargot was likely consumed in prehistoric times, long before Caesar had nurtured an appetite for wholesale pillage and plunder.

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Forbidden food -

Edible snails apparently fell out of favor in France during the Middle Ages. The Catholic Church considered the bite-sized mollusks impure, yet some monasteries were known to run snail farms, called escargotières, because snails were categorized as fish and therefore edible on Fridays.

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A dish fit for a king -

The first recorded escargot dish was served in France in the 17th century during the reign of Louis XIV. There was an abundance of escargot in the French countryside, and the delicacy became staple meat for survival.

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Snails grace the royal menu -

The Sun King had an insatiable appetite and was was notorious for hosting huge banquets. The evening meal—le grand couvert—would have included platters stacked to the ceiling with grilled escargot.

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Charles Maurice de Talleyrand Perigord (1754–1838) -

The snail's pace quickened in France in the early 19th century after Czar Alexander paid a visit to Napoleon's chief diplomat, Prince Talleyrand (pictured).

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Alexander I (1777–1825) -

The story goes that the Imperial party stopped by a restaurant in Burgundy unannounced one day in 1814. The chef, Antonin Carême, caught by surprise, had to improvise his meager menu.

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Marie-Antoine Carême (1784-1833) -

Carême nipped out into the garden and scooped up a handful of escargots. To enhance their flavor, he cooked them in garlic and garnished the dish with butter and parsley. The czar was suitably impressed, and the Burgundy snail was born.

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A countryside staple -

Snails became staple fare in the countryside, where they were harvested in farms and sold by the boxful at markets, to become synonymous with France.

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Eaten by everyone -

The appeal of escargot was not lost on advertising companies. Late 19th-century promotional material included the snail being enjoyed by children as part of a healthy diet.

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Escargot for medicinal purposes -

The pharmaceutical industry also took note. This promotional card from 1860 is advertising snail pâté as a remedy for chest ailments.

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L’Escargot Montorgueil, Paris -

In Paris, meanwhile, escargot was a much sought-after delicacy. So much so that restaurants opened specializing in little else. Perhaps the most famous of these is L’Escargot Montorgueil, which opened in 1832.

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Connoisseurs of the snail -

L’Escargot Montorgueil, located at 38 de la rue Montorgueil, is still serving connoisseurs of the snail today. It's also known for its succulent frog legs.

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L'Escargot Restaurant, London -

And the snail's reach soon stretched beyond France. L'Escargot opened in London in 1933, and is the city's oldest French restaurant. It's located at 48 Greek Street in the heart of Soho.

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War stops production -

Before the Second World War, more than 60 tons of snails were eaten every week in Paris alone. It took several years after the conflict to reestablish the industry.

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All-year treat -

Whereas fresh oysters and many other top-ranking items on a French menu are seasonal treats, snails are year-round favorites and remain constantly in demand.

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Difficult to cultivate -

Although the escargot is highly prized as a food, it is difficult to cultivate and rarely farmed commercially. Instead, harvesting escargots is a delicate process that must be done with great care.

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Harvesting escargot -

At its simplest, the harvesting of snails is purely a matter of plucking them off the leaves they feed on—a process that is decades old. Problem is the creatures are very sensitive to their environment and can easily be injured or killed if not handled properly.

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Labor intensive -

Today, cultivating escargot is far more elaborate but still a labor intensive undertaking. Once they are harvested, the escargots are then processed. This usually involves cleaning them and cooking them to prepare them for consumption.

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Culinary sensation -

In the hands of a gourmet chef, a dish of escargots can be transformed into a culinary sensation. Here, wild burgundy escargots are served with hazelnut spätzle and hen-of- the-wood mushrooms bathed in green garlic foam and garnished with parsley.

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Health benefits of escargot -

Escargot is an excellent source of protein and minerals, including magnesium, iron, zinc, and calcium.

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Packed with minerals and proteins -

Escargot also contains a significant amount of vitamin B12 and is packed with antioxidants and omega-3 fatty acids.

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Fat-free food -

Furthermore, the delicacy is a fantastic source of lean protein because escargot are almost completely free of fat, carbohydrates, and sugar.

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Global appetite -

And the French aren't the only ones who devour escargot. Spain, Italy, and Morocco are also enthusiastic consumers of the popular gastropod. In fact, between them, these countries account for nearly 69% of global consumption.

Sources: (Marky's) (National Day Calendar) (Days of the Year) (Offbeat France) (WebMD) 

See also: French-inspired recipes you can make at home

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