Escargot, a French delicacy of cooked snails, can be a unique and tasty dish. But what should you serve with it?

The right side dishes can take your escargot meal to the next level.

Pairing escargot with the perfect sides enhances the dining experience and creates a well-rounded meal. From crisp salads to crusty breads, there are many options to complement the rich flavors of escargot.

Let’s explore some of the best side dishes to serve with this classic French appetizer.

1. Garlic Butter Baguette

Garlic butter baguette is a perfect side for escargot. You’ll love how the crispy crust and soft inside soak up the rich garlic sauce.

To make it, slice a French baguette and spread garlic butter on each piece. Toast until golden brown.

The warm, buttery bread pairs wonderfully with the tender snails. It adds a nice crunch to contrast the soft escargot texture.

Serve the baguette slices right next to your escargot dish. They’re great for scooping up any extra sauce too.

2. Grilled Asparagus Spears

Grilled asparagus spears make a tasty side dish for escargot. To prepare them, start by trimming the woody ends off the asparagus.

Drizzle the spears with olive oil and sprinkle with salt. Use your hands to coat them evenly.

Place the asparagus on a medium-hot grill, laying them horizontally across the grates. Cook for about 5-7 minutes, rolling them occasionally with a spatula.

The asparagus is done when it’s tender-crisp and lightly charred. Serve the grilled spears immediately for the best flavor and texture.

You can eat them with your fingers for a fun, casual touch. The smoky flavor pairs well with buttery escargot.

3. Lemon Herb Couscous

Lemon herb couscous is a tasty side dish that pairs well with escargot. You can make it easily in about 15 minutes.

Start by cooking the couscous in vegetable broth or water until tender.

While it cooks, mix olive oil, mustard, honey, lemon juice, and zest in a bowl. Add salt and pepper to taste. When the couscous is done, drain it and toss with the lemon herb mixture.

This light and zesty side complements the rich flavors of escargot. The bright lemon and herbs refresh your palate between bites of the main dish. You can serve it warm or at room temperature.

4. Parmesan Risotto

Parmesan risotto makes a great side dish for escargot. The creamy texture and rich flavor of the risotto complement the garlic-butter soaked snails nicely.

To make it, cook Arborio rice slowly with broth, stirring often. Add butter and grated Parmesan cheese at the end for extra creaminess.

The dish’s velvety consistency provides a nice contrast to the chewy escargot. Its mild, cheesy taste doesn’t overpower the snails but enhances their flavors.

You can add herbs like parsley or thyme to the risotto for extra flavor that pairs well with escargot.

5. Truffled Mashed Potatoes

Truffled mashed potatoes are a luxurious side dish that pairs perfectly with escargot. You can elevate your regular mashed potatoes by adding truffle oil or fresh truffle shavings.

The earthy, rich flavor of truffles complements the buttery taste of escargot. To make this side, start with creamy mashed potatoes made with butter and milk.

Mix in a small amount of truffle oil or grated truffle. Be careful not to add too much, as the flavor can be overpowering. Garnish with fresh herbs like chives or parsley for added flavor and visual appeal.

6. Sautéed Mushrooms

Sautéed mushrooms make a great side dish for escargot. You can use cremini mushrooms for a hearty, flavorful option. They’re quick and easy to prepare.

To make them, heat olive oil in a pan. Add sliced mushrooms, salt, and pepper. Cook until the mushrooms are golden brown. Finish with a squeeze of lemon juice for extra zest.

The earthy taste of mushrooms pairs well with the rich flavor of escargot. Their similar textures also complement each other nicely. Serve the mushrooms alongside your escargot for a delicious meal.

7. Creamy Polenta

Creamy polenta makes a tasty side dish for escargot. You can cook cornmeal with water or broth until it becomes thick and smooth.

Add grated Parmesan cheese for extra flavor. The soft texture of polenta complements the tender escargot nicely.

For a richer taste, try stirring in some butter or cream. You can also top the polenta with herbs like thyme or parsley to enhance the flavors.

Creamy polenta provides a comforting base that soaks up the garlic butter sauce from the escargot. Its mild taste won’t overpower the delicate snails.

8. Caramelized Onions

Caramelized onions make a tasty side dish for escargot. You can easily make them by cooking sliced onions over low heat until they turn golden brown and sweet.

The rich, sweet flavor of caramelized onions pairs well with the savory taste of escargot. They add a nice contrast in texture too.

To serve, place a small mound of caramelized onions next to your escargot. You can also sprinkle them on top for extra flavor. This simple side adds depth to your meal without overpowering the star of the show.

9. Herb-infused Rice Pilaf

Herb-infused rice pilaf makes a tasty side dish for escargot. The fragrant herbs complement the garlic butter often used with snails.

You can make rice pilaf with long-grain rice, broth, and a mix of fresh herbs. Popular choices include parsley, thyme, and chives.

For extra flavor, sauté some onions and garlic before adding the rice. This creates a savory base for the dish.

The light, fluffy texture of rice pilaf pairs well with the tender escargot. It also helps soak up any extra sauce on your plate.

10. Cheesy Cauliflower Gratin

Cheesy cauliflower gratin is a tasty side dish for escargot. It’s creamy, flavorful, and easy to make.

Start by cutting a cauliflower into florets. Boil them until tender, then drain well.

Make a cheese sauce with butter, flour, milk, and your favorite cheese. Add nutmeg for extra flavor.

Pour the sauce over the cauliflower in a baking dish. Top with more cheese and breadcrumbs.

Bake until golden and bubbly. The crispy top and creamy inside pair nicely with escargot.

This gratin is filling and can be a main dish too. Serve it hot for the best taste and texture.

11. Crisp Caesar Salad

A crisp Caesar salad brings a refreshing contrast to rich escargot. The crunchy romaine lettuce and tangy dressing cut through the buttery snails.

Crisp croutons add texture, while Parmesan cheese complements the garlic flavors. The salad’s light nature balances the richness of escargot.

You can customize your Caesar salad with grilled chicken or shrimp for extra protein. This pairing offers a mix of indulgence and freshness on your plate.

12. Butter-roasted Radishes

Butter-roasted radishes make a tasty side dish for escargot. Roasting transforms these peppery veggies into sweet, tender morsels.

To prepare, cut radishes into halves or quarters. Toss them with melted butter, salt, and pepper. Spread them on a baking sheet and roast at 400°F for 20-25 minutes.

The radishes will become golden brown and slightly crispy on the outside. Their flavor mellows and becomes milder when cooked.

You can add garlic powder or fresh herbs like thyme for extra flavor. Serve these warm alongside your escargot for a delicious contrast in textures and tastes.

Wine Pairings for Escargot

Escargot pairs well with both white and red wines. The right wine can enhance the flavors of this delicate dish.

White Wines

Crisp white wines go nicely with escargot. Try a Chablis or Sauvignon Blanc. These wines have bright acidity that cuts through the richness of buttery escargot sauces.

Dry Riesling is another good choice. Its citrus notes complement lemon-based escargot preparations.

Champagne or other sparkling wines also pair well. The bubbles cleanse your palate between bites.

For herb-heavy escargot dishes, pick a Pinot Grigio. Its light, fresh taste won’t overpower the herbs.

Red Wines

Light to medium-bodied red wines can work with escargot too. A red Burgundy made from Pinot Noir grapes is a classic pairing.

Beaujolais, made from Gamay grapes, is another good option. Its fruity flavors and low tannins complement the earthy taste of snails.

For richer escargot dishes, try a Côtes du Rhône. Its blend of grapes offers enough body to stand up to heavier sauces.

Avoid heavy, tannic reds like Cabernet Sauvignon. They can overpower the subtle flavors of escargot.

French Cuisine Etiquette

French dining combines elegance with specific customs. Proper manners and course progression are key to enjoying a traditional French meal.

Dining Manners

When eating escargot, use special tongs to hold the shell and a small fork to remove the meat. Place your napkin on your lap as soon as you sit down. Keep your hands visible on the table, but don’t rest your elbows on it.

Don’t start eating until everyone is served and the host begins. Cut only one bite of food at a time. Bread goes on the table, not on your plate.

Use utensils from the outside in as courses progress. Don’t add salt before tasting your food. It’s seen as rude to the chef.

Course Progression

A formal French meal often has several courses. It usually starts with an aperitif and hors d’oeuvres.

Escargot might be served as a starter. The main course follows, then a cheese course before dessert. A digestif may end the meal.

Wine pairings change with each course. Red wine is typically served with cheese.

Dessert often comes with a sweet wine or coffee. Pace yourself through the meal.

French dining is meant to be savored slowly over several hours.