Escargot is a cooked land snail. Escargots are usually served as a starter in Portugal, Spain and in France, and are a typical dish in the Catalan region of Spain. The word escargot is also sometimes applied to the living snails of those species which are commonly eaten in this way.

In French cuisine, the snails are typically purged, killed, removed from their shells, and cooked (usually with garlic butter, chicken soup, or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley, and pine nuts.

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