Escargot, a classic French delicacy, is a dish that can be both exciting and intimidating to prepare. While these tender snails are tasty on their own, the right side dishes can enhance your dining experience. Choosing the perfect accompaniments can make your escargot meal even more enjoyable.
The best sides for escargot complement its rich flavors and add variety to your plate. From crusty bread to fresh vegetables, there are many options to consider. This list of 12 side dishes will give you ideas for your next escargot feast. Whether you’re hosting a dinner party or trying escargot for the first time, these sides will help you create a well-rounded meal.
1. Garlic Butter Baguette
Garlic butter baguette is a classic side dish for escargot. You can make it easily at home. Cut a baguette into slices and spread garlic butter on each piece.
Toast the slices in the oven until they’re golden and crispy. The garlic butter will melt into the bread, making it tasty and aromatic.
These crunchy slices are perfect for soaking up the rich sauce from your escargot. They add a nice texture contrast to the soft snails. Serve the baguette slices warm alongside your escargot dish.
2. Herbed Mashed Potatoes
Herbed mashed potatoes make a great side dish for escargot. You can easily prepare them at home. Start by boiling potatoes and garlic until tender.
Mash the cooked potatoes with warm milk, butter, and herbs. Popular herbs to use include sage, thyme, and parsley. Add salt and pepper to taste.
For extra flavor, mix in some grated Parmesan cheese. The creamy texture and savory herbs complement the richness of escargot nicely.
You can make these potatoes ahead of time and reheat them when ready to serve. This saves you time when preparing your meal.
3. Butter Lettuce Salad
A butter lettuce salad is a light and refreshing side for escargot. You can easily make this salad at home.
Start with fresh butter lettuce leaves. Add sliced cucumber, radishes, and cherry tomatoes for crunch and color.
For the dressing, mix olive oil, lemon juice, and a touch of Dijon mustard. Whisk in some minced garlic and herbs like chives or parsley.
Toss the salad gently with the dressing just before serving. Be careful not to overdress – the leaves should be lightly coated.
Top your salad with some shaved Parmesan cheese or croutons for extra flavor and texture. This simple side complements the richness of escargot perfectly.
4. Truffle Risotto
Truffle risotto makes a luxurious side dish for escargot. Its creamy texture and rich flavor complement the garlic butter-soaked snails perfectly.
To make truffle risotto, you’ll need Arborio rice, broth, white wine, and truffle oil or fresh truffles. Cook the rice slowly, adding broth gradually until it’s creamy and al dente.
The earthy aroma of truffles pairs beautifully with the delicate taste of escargot. This combination creates a truly indulgent meal that’s sure to impress your guests.
Serve a small portion of truffle risotto alongside your escargot for a memorable dining experience. The contrasting textures and flavors will delight your taste buds.
5. Sautéed Spinach with Garlic
Sautéed spinach with garlic is a quick and tasty side dish for escargot. You can make it in just a few minutes.
Start by heating olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
Next, add fresh spinach leaves to the pan. Stir to coat the spinach with oil and garlic. Cook for 1-2 minutes until the spinach wilts.
Season with salt and pepper to taste. For extra flavor, you can add a squeeze of lemon juice before serving. This simple side complements the richness of escargot nicely.
6. Parmesan Polenta
Parmesan polenta is a tasty side dish for escargot. You can make it by cooking cornmeal with water or broth until thick and creamy. Then stir in grated Parmesan cheese for extra flavor.
The smooth texture of polenta goes well with the tender escargot. Its mild corn taste balances the garlic and herbs often used in escargot recipes.
Serve the polenta warm in a shallow bowl or as a base on the plate. Top it with the escargot and sauce for a complete meal. The polenta will soak up the delicious juices from the snails.
7. Grilled Asparagus
Grilled asparagus makes a tasty side dish for escargot. You can prepare it easily on your grill.
Toss asparagus spears with olive oil, salt, and pepper. Place them directly on the grill grates perpendicular to the bars.
Cook for 5-10 minutes, turning occasionally. The asparagus is done when it’s tender and lightly charred.
For extra flavor, squeeze fresh lemon juice over the grilled asparagus before serving. You can also add minced garlic or grated Parmesan cheese if you like.
Grilled asparagus pairs well with the rich, buttery taste of escargot. Its slight crunch and smoky flavor provide a nice contrast to the soft snails.
8. Cheese Soufflé
Cheese soufflé makes a surprising and elegant side for escargot. This light, airy dish balances the richness of the snails.
The delicate flavors of the soufflé complement the garlic and herbs often used in escargot preparation. Choose a mild cheese like Gruyère or Comté for the best pairing.
Serve small portions of soufflé alongside the escargot to avoid overwhelming the main dish. The contrasting textures – fluffy soufflé and tender snails – create an interesting dining experience.
For a complete meal, add a fresh green salad or some crusty bread. This combination offers a range of flavors and textures to satisfy your palate.
9. Roasted Mushrooms
Roasted mushrooms make a great side dish for escargot. You can easily prepare them in the oven with garlic, butter, and herbs.
Preheat your oven to 450°F. Toss mushrooms with olive oil, salt, and pepper in a baking dish. Add some minced garlic and butter on top.
Roast the mushrooms for 15-20 minutes, stirring occasionally. They’re done when tender and golden. The garlic butter will form a tasty sauce.
For extra flavor, try adding capers or a splash of lemon juice at the end. Sprinkle with fresh parsley before serving.
10. Chilled Cucumber Soup
Chilled cucumber soup offers a refreshing contrast to rich escargot. This cool, creamy side dish cleanses your palate between bites of the savory snails.
You can make it by blending cucumbers with yogurt, herbs, and lemon juice. The smooth texture complements the tender escargot nicely.
Serve the soup in small cups or shot glasses for an elegant presentation. Its light, crisp flavor balances the buttery garlic often used with escargot.
This pairing works well for summer meals or as a starter course. The cold soup and warm escargot create an interesting temperature contrast your guests will enjoy.
11. Crispy Duck Fat Fries
Duck fat fries are a decadent side dish that pairs perfectly with escargot. You can make them by cutting potatoes into thin strips and frying them twice in duck fat.
For the first fry, cook the potatoes at a lower temperature to soften them. Then fry them again at a higher heat to get a crispy exterior.
Season your fries with salt while they’re still hot. You can add extra flavor with garlic, rosemary, or grated Parmesan cheese.
The rich, savory taste of duck fat gives these fries a unique flavor that complements the buttery garlic of escargot. Serve them hot for the best taste and texture.
12. Wine-Poached Pears
Wine-poached pears offer a sweet and elegant side dish to pair with escargot. You can make this dessert easily with just a few ingredients.
Choose firm pears and poach them in red wine, sugar, and spices. Cinnamon, cardamom, and cloves add warmth and depth to the flavor.
The pears turn a beautiful ruby color as they absorb the wine. They become tender but still hold their shape.
Serve the pears warm or chilled. Drizzle them with the reduced poaching liquid for extra flavor. You can add a scoop of vanilla ice cream or a dollop of crème fraîche if desired.
This simple yet impressive dish complements the richness of escargot perfectly. It provides a fruity and slightly acidic contrast to the buttery snails.
Wine Pairings
The right wine can enhance the flavors of escargot. Some classic choices pair well with traditional preparations, while modern options offer new taste experiences.
Classic Wine Matches
Chardonnay is a top pick for escargot. It goes great with buttery, garlicky snails. White Burgundy is especially good. Its buttery notes match the dish perfectly.
Chablis is another great choice. This crisp white wine cuts through rich escargot sauces. It’s refreshing and light.
Champagne also pairs well with escargot. The bubbles cleanse your palate between bites. Choose a dry champagne for the best match.
Modern Wine Pairing Options
Sauvignon Blanc is a newer pairing for escargot. Its bright, citrusy flavors work well with lemon-based sauces. Pick a crisp, unoaked version.
Pinot Grigio is good for lighter escargot dishes. It’s crisp and refreshing. This wine works well with snails cooked in chicken broth.
Rosé is a versatile choice for escargot. Dry rosés complement garlic and herb flavors. They’re great for summer escargot dishes.
Try Gewürztraminer for a unique pairing. Its floral notes add interest to simple escargot preparations.
Cooking Techniques For Complementary Sides
Mastering cooking techniques will help you create delicious sides for escargot. These methods bring out flavors and textures that pair well with the rich, garlicky snails.
Roasting
Roasting is a great way to prepare veggies to serve with escargot. It brings out natural sweetness and creates crispy edges.
To roast asparagus, toss spears with olive oil, salt, and pepper. Spread them on a baking sheet and cook at 400°F for 12-15 minutes. The tips will get crispy while the stalks stay tender.
For roasted potatoes, cut them into bite-sized pieces. Toss with herbs, garlic, and oil. Roast at 425°F for about 30 minutes, flipping halfway through. You’ll get crispy outsides and fluffy insides.
Roasted garlic makes a tasty spread. Cut the top off a whole head, drizzle with oil, and wrap in foil. Roast at 400°F for 40 minutes until soft and golden.
Sautéing
Sautéing is quick and keeps veggies crisp-tender. It’s perfect for delicate greens and mushrooms.
To sauté spinach, heat olive oil in a pan over medium-high heat. Add garlic and cook for 30 seconds. Toss in spinach and cook just until wilted, about 2 minutes. Season with salt and lemon juice.
For mushrooms, use a hot pan with butter or oil. Cook them in a single layer without stirring for 3-4 minutes. This creates a nice brown crust. Then flip and cook 2-3 minutes more.
Sautéed zucchini is simple and tasty. Slice it thinly and cook in olive oil for 3-4 minutes per side. Add herbs like thyme or basil at the end.