Snail Burgers Crawling Into American Restaurants

Paris, Arkansas – Chew on this: snail burgers are making their way into American restaurants and homes, promising to add a gourmet twist to the burger world. Richard H. Davis, an entrepreneur from Paris, Arkansas, is spearheading the movement by importing the French snail patty brand L’Escargot. Davis hopes to tantalize the taste buds of adventurous foodies and convince them to shell out $12 for a four-pack of these unique patties. While the idea of munching on snail burgers might make some cringe, early tasters have sung their praises, likening the flavor to that of savory mushroom burgers.

Snail Burger Trend

“People who’ve tried them without knowing they were made of snails have given them high marks,” Davis said. Introducing snail burgers to the American market, however, won’t be a sprint—it’s a crawl. Davis plans to approach restaurant chefs first, building intrigue and interest among the culinary elite, before expanding the product into grocery stores. “It’s all about pacing ourselves,” Davis explained. The convenience of a snail patty also solves a common escargot dilemma.

As famously portrayed by Julia Roberts’ character in Pretty Woman, handling slippery escargots can be a challenge. In one memorable scene, a snail goes flying across a Beverly Hills restaurant—a comedic mishap that a Snail Burger could have prevented. Beyond their novelty, snail-based cuisine is steeped in tradition. The French have long celebrated escargot as a culinary delicacy and even an aphrodisiac. Davis believes this unique offering could attract adventurous eaters and romantics alike. With the growing interest in sustainable and unconventional protein sources, snail burgers could soon become the next big food trend.

Culinary Adventure Ahead

Will Americans embrace this mollusk-inspired meal? Davis is confident they’ll warm up to the idea—slowly but surely. For more information, visit: L’Escargot Snail Burgers Video. The tradition of eating snails in France dates back thousands of years, with archaeological evidence suggesting that prehistoric humans in the region consumed them as part of their diet. However, the culinary association of snails, or escargots, with French cuisine became more pronounced in the Roman era. The Romans, who valued snails for their delicate flavor and nutritional value, introduced methods of farming and preparing them, laying the foundation for their integration into European gastronomy.

By the Middle Ages, snails were considered a practical and accessible food source, especially during Lent when the consumption of meat was forbidden. Their abundance in vineyards and gardens made them a popular protein alternative for the French peasantry. Over time, snails gained a more refined status, particularly in Burgundy, where the practice of cooking them with garlic, parsley, and butter emerged. This preparation, known as escargots à la Bourguignonne, became iconic and solidified snails as a French delicacy.

Escargot’s Global Fame

In the 19th century, escargots gained international recognition when famed chef Marie-Antoine Carême served them to visiting dignitaries in France. Since then, escargots have been a staple in French haute cuisine, enjoyed for their rich, earthy flavor and cultural significance. Today, France is one of the largest consumers of snails in the world, celebrating them not only as a culinary treasure but also as a symbol of the country’s gastronomic heritage.