---
title: "Delicacies Decoded: Escargot"
description: Some of the finest foods featured on high-end menus often have a bit of mystery.
image: https://www.potironne.com/hubfs/blog/delicacies-decoded.jpg
---
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# Wild Burgundy Snails Resource Blog
## [Delicacies Decoded: Escargot](https://www.potironne.com/blog/delicacies-decoded-escargot)
Posted by [Doug Dussault](https://www.potironne.com/blog/author/doug-dussault) on Fri, Jul 31, 2015 @ 11:42 PM
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### “Snailman” Douglas Dussault gives tips for consuming an often misunderstood specialty
[MarkhamClub.com](https://markhamclub.com/reading-room/delicacies-decoded-escargot) | Brandi Broxon
[](https://markhamclub.com/reading-room/delicacies-decoded-escargot)
Some of the finest foods featured on high-end menus often have a bit of mystery. These delicacies are steeped in tradition leaving diners to question ‘What’s the proper way to consume this?’
One of those delicacies requiring decoding is **escargot** (French for snail), an often misunderstood and majestic cuisine on the fast path to acceptance.
Evidence suggests snails have been consumed since prehistoric times [(*Prehistoric Edible Land Snails in the Circum-Mediterranean : The Archaeological Evidence*)](http://watarts.uwaterloo.ca/~dlubell/Antibes.pdf) and have been referred to as an “elite food” in varying cultures including Ancient Rome.
Enter **Douglas Dussault**, self-proclaimed “Snail Man” and owner of [Potironne Company](https://www.potironne.com/), an importer of **French Wild Burgundy Snails**. Dussault’s business supplies the slow specialty to more than 1,000 restaurants across the country and he refers to the Wild Burgundy variety lovingly as “land lobsters.”
[Read Full Article on markhamclub.com](https://markhamclub.com/reading-room/delicacies-decoded-escargot)
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