Diamond TroutmanReneComment

Escargots à la Bourguignonne

Diamond TroutmanReneComment
Escargots à la Bourguignonne

This spring surprised me with a mellow affaire du cœur in Sedona, Arizona amid thrilling views of crimson canyonsand sweet-tempered, whispered breezes.

I saved a very special affair for the close of day: dinner at René’s at sunset. René is settled in a Spanish-style courtyard with a landscape graced by mosaic tiles that reify the spirit of exploration. Neighbor to art galleries, polished fountains, georgic murals and brass sculptures, René’s place behind the carved wooden doors of Tlaquepaque village radiates with organic charm.

The prelude to my meal included candlelight and roses, wine and escargots. Typically served on a platter formed of six small depressions for each shell, Escargots à la Bourguignonne (commonly referred to as simply escargots) is a parsley butter and garlic preparation of snails. The Burgundy snail harvested in France is said to have a taste and texture resembling that of mushrooms. Personally, I find that the classic dish, which dates back to Roman times, is unique in its own right. For the ultimate degustation, I suggest pairing the escargots with a fruity white wine (browse René’s wine selection here).

With National Escargot Day soon approaching (May 24), will you give the garlic and butter dish a try? 

{ For more about my experience at René's, please consult the photos featured below. }