01 / ABOUT THE PLACE
About this place
At Escargot, part of the pleasure begins with choosing a flavour. The escargot is baked in a special gratin dish and served in portions of 6. Options include the traditional Burgundian style, with parsley and garlic, as well as mushroom, blue cheese and curry flavours. The menu also features escargot from Matsusaka, describing its distinctive texture and rich flavour. Start with the classic Burgundian version, or compare the mushroom and cheese flavours.
Visitors have mentioned the pronounced garlic flavour and pleasantly firm texture. One diner paired the baked escargot with bread and wine, using bread to mop up the remaining oil as well. Savouring the sauce and oil with bread can make this starter a particularly satisfying beginning to the meal.
Mains listed on the menu include steak made with beef kainomi, described as a cut close to lean meat, oven-roasted duck breast and beef cheek braised in red wine. A diner who ordered the kainomi steak at lunch reported enjoying the tender, lean meat and its sauce; a set meal that includes escargot is another option. For dessert, there are choices such as tarte Tatin, chocolate terrine with honey ice cream, and a selection of three French cheeses.
Lunch and dinner menus are available, along with beer and wine. Some visitors recommend booking ahead, noting that the chef runs the restaurant alone. If you’re in Abiko and would like to enjoy a meal centred on escargot, with a starter, main and dessert, consider making a reservation.
