French Escargots in Hanoi — Burgundy Snails at Maison Vie
Looking for French escargots in Hanoi? At Maison Vie, a French fine-dining restaurant in a neoclassical villa at 28 Tăng Bạt Hổ, Hai Bà Trưng, the Burgundy snails are baked in garlic-parsley butter and served with a crisp herb tuile, at 330,000 VND.
What are Escargots de Bourgogne?
Escargots de Bourgogne are the classic starter of Burgundy, in eastern France. The snails are thoroughly cleaned, returned to their shells with beurre à l'ail — butter whipped with garlic, parsley and a little salt — then baked until the butter bubbles and releases its aroma. Few dishes have shaped the world's picture of French cooking so completely.
What makes the dish is not the snail but the butter: the ratio of garlic to parsley, the salt, and the moment it leaves the oven. Overbaked, the butter splits and the snails toughen; timed right, they stay tender under a glossy, fragrant butter that never turns harsh.
The escargots plate at Maison Vie
| Detail | Description |
|---|---|
| Dish | Burgundy snails — garlic-parsley butter, herb tuile |
| Course | Warm starter, classical French |
| Method | Baked in garlic-parsley butter |
| Served with | Crisp herb tuile |
| Price | 330,000 VND |
| Wine style | Dry, mineral white Burgundy |
The herb tuile is where this version departs from tradition, which serves bread alongside. The tuile does the bread's job — sweeping up the butter left in the shells — but far more lightly, so nothing fills you before the main course.
Prices exclude a 5% service charge & 10% VAT. See the full à la carte menu or our set menus.
How to eat escargots
The plate arrives with tongs and a small two-pronged fork: hold the shell steady with the tongs, and turn the snail free with the fork. The butter pooled in the shell is the best part — that is what the tuile is for. There is no ceremony more complicated than that, and our team is glad to guide you if it is your first time.
Pairing wine with escargots
Garlic butter needs a wine with enough acidity to reset the palate between snails. A dry, mineral white from Burgundy itself is the classical answer — same origin as the dish, and its freshness cuts cleanly through the butter. Our sommelier will advise from the current wine list; the underlying principles are set out in our wine pairing guide.
If the butter and sauce craft interests you more broadly, the art of French sauces goes further into the technique.
Where to try escargots in Hanoi
Maison Vie is open daily 11:00–14:00 and 17:30–22:00 at 28 Tăng Bạt Hổ, Hai Bà Trưng, Hanoi. Executive Chef Joel F. Tisserand brings more than 40 years at the French stove to every plate. Reservations: +84 904 150 383.
Frequently asked questions about French escargots
Are these the same as garden snails?
No. Escargots use snail varieties farmed specifically for the table, cleaned and prepared under their own process. Garden snails are not food and are never used.
How much are escargots at Maison Vie?
330,000 VND per serving, excluding a 5% service charge and 10% VAT. The dish is on the à la carte menu.
Will it taste strange if it is my first time?
The flavour comes from the garlic-parsley butter rather than the snail itself, which is tender with a gentle bite and a mild taste. Most first-time guests find it far more familiar than expected.
What if I have a shellfish or dairy allergy?
The dish contains dairy butter and garlic, and snails are molluscs, so guests with a mollusc allergy should avoid it. Please tell us when booking and the kitchen will suggest alternatives.
Where is Maison Vie and when is it open?
28 Tăng Bạt Hổ, Hai Bà Trưng, Hanoi — daily, 11:00–14:00 and 17:30–22:00. Reservations on +84 904 150 383.