A timeless French delicacy, with none of the mess and fuss. The tender escargot meat is sautA ed with butter, fresh parsley and garlic, and then stuffed back into the shells for a classic bistro appetizer presentation. Pop in the oven to warm, and serve with toasted baguette to soak up the flavors. As much as we love all snails equally, Helix are the undisputed kings of the snail world - large, plump, tender and delicious - and the only ones that can be called Burgundy escargot.