Where to Eat Escargots in Paris: A 1930 Institution's Guide

Escargots are the other French dare — right after frog legs. The good news: they're delicious. The bad news: most of Paris serves frozen, rubbery versions. Here's how to do it right.

What good escargots taste like

Tender, earthy, somewhere between mushroom and clam — and mostly, a vehicle for the sauce. Our version comes by 6 or 12, in wine sauce with a white garlic emulsion: a house twist on the classic parsley butter. Bread-dipping is not optional.

How to order like a local

Six as a starter (twelve if you're committed), tongs in the left hand, tiny fork in the right, and don't fight the shell — it always wins the first round. Pair with a crisp white from our 300-reference cellar.

Escargots or frog legs first?

Both, same dinner: escargots to start, frog legs persillade as the main. That's the unofficial discovery menu at Roger la Grenouille, the Saint-Germain institution since 1930. Book a table