The famous and true Burgundy snail is a Helix pomatia, a large snail with a brown shell and light grey flesh. In Burgundy, the consumption of snails has developed significantly since the 19th century. Today, due to over-harvesting and increased use of pesticides, the Burgundy snail is unfortunately almost extinct. Most snails of the Helix pomatia variety are therefore imported from Eastern European countries, where they are still abundant. However, there are still Burgundy producers who carry on the tradition. These local producers enjoy the appellation of "maîtres escargotiers de France". In Burgundy, snails are grown in the department of Yonne, north-east of Joigny and north of Auxerre, and in the department of Côte d'Or, south of Auxonne. The Brotherhood of the Burgundy Snail is located in Blaisy-Bas.
Snails can be enjoyed stuffed with butter, garlic and shallot, a famous recipe called beurre d'escargot. They can also be prepared in a casserole or with a wine sauce. For fans there is a snail festival held in Bassou.