Escargots

n. (French) edible snail usually served in its shell with a garlic and butter sauce

Escargots, in French cuisine, is a dish of cooked land snails, usually served as an appetizer. In France, escargots are typically only eaten on festive occasions.The French word escargot (meaning snail and of Catalan origin) is almost invariably used on restaurant menus (especially in North America) to refer to snails as a food item, though in most Commonwealth countries one can also order snails in English. Not all 116 species of snail are edible, but many are. Even among the edible species, the palatability of the flesh varies from species to species. In France, two species native to France are normally used for preparing escargots. One of these, the "petit-gris" Helix aspersa, is common in temperate climates worldwide.
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Noun
1. edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
(synonym) snail
(hypernym) meat
(substance-holonym) edible snail, Helix pomatia

n. snail, gastropod mollusk with a coiled shell; slow person

n. escargot, (French) edible snail usually served in its shell with a garlic and butter sauce