What is with this week having food I don’t like!  My three children LOVE Escargot; they obviously get that from their dad.  Not a big fan of snails, although I do like the garlic-butter sauce that is made with them! YUM!!


Escargot is the French word for snail.  Escargot is a French appetizer made with land snails, garlic, butter and wine.  Not all land snails are edible, so don’t go thinking you can grab some out the backyard and cook ’em up. There is also a specific way of preparing them for days ahead of time before cooking.  So, if you are in the mood, it’s probably best to order them in a restaurant.

In Ancient Rome, snails were so popular, that there were snail farms to meet the demand .  Even now, snails are a huge industry in England, France, and other European countries.

Escargot are high in protein and low in fat, only if you disregard the butter. 😉


Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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