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Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats. French, Escargot Dishes. Snail Dinnerware Set.
Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats. French, Escargot Dishes. Snail Dinnerware Set.
Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats. French, Escargot Dishes. Snail Dinnerware Set.
Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats. French, Escargot Dishes. Snail Dinnerware Set.
Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats. French, Escargot Dishes. Snail Dinnerware Set.
Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats. French, Escargot Dishes. Snail Dinnerware Set.
Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats. French, Escargot Dishes. Snail Dinnerware Set.
Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats. French, Escargot Dishes. Snail Dinnerware Set.
Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats. French, Escargot Dishes. Snail Dinnerware Set.
Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats. French, Escargot Dishes. Snail Dinnerware Set.

Complete Boxed, Original 1970's, Set of Six GIEN Snail Plates, Tongs, Forks and Placemats.

Regular price
€260,00
Sale price
€260,00
Tax included.

This is an amazing, boxed, snail/escargot dinner service. It comes complete with six, large, snail plates, six snail tongs and snail forks and six table mats. Still in the original 1970's wooden bow, with the 'L'escargotiere' label.
This would make a truly unique gift for any lovers of French provincial cuisine.

The set consists of:

Six, large, snail dishes, each one has twelve 'wells' to hold the cooked snails in place. They are decorated in a classic creamy beige glaze with 'speckled' brown edges and handles. The perfect 'oven to table' dish, allowing you to cook and serve from the same dish, without needing to transfer the snails, keeping all the flavour of the cooking juices and giving you beautiful presentation at the same time. Each Dish measures 20cms/ 7¾ " diameter (22cms/ 8½" to the handles.)

Six snail tongs and snail forks, specially designed to hold a snail shell. To grip the snail you press the two sides of the tongs together to open them. Then use them to pick up the snails (escargot).
The tongs are held in one hand with the snail open-side up. You pick the snail out of the shell with the small fork held in the other hand.
The spring handle ensures the escargot is firmly held regardless of the size, as snails can be slippery!
The tongs measure 16cms (6¼") long x 6cms (2¼") wide (when closed)
The forks measure 14cms (5½") long.

Six round, straw, table placemats to complete your table setting.

This boxed set weighs 4.2kgs/ 9.25 lbs.

All the plates have the 'Gien France' stamp on the undersides. The Gien pottery was founded in 1821 and is today the number one producer of the highest quality earthenware and porcelain in France.
They are in excellent condition with no chips, cracks or scratches. They have the beginnings of some very slight 'hairline crackling' to the glazes, which is normal for the age of these dishes, and in no way detracts from their functionality or beauty. They are hand glazed in batches and therefore the intensity of the cream and brown glazes vary, ever so slightly, making some darker than others.

Snails are traditionally served in a Rich Garlic Butter - Here is an example recipe if you'd like to try cooking this French Classic Cuisine at home:

ESCARGOTS À LA BOURGUIGNONNE (SNAILS IN GARLIC–HERB BUTTER)
Ingredients: 16 tbsp. unsalted butter, softened, 1⁄4 cup (minced) flat-leaf parsley, 1 tbsp. white wine, 1 tsp. cognac or French brandy, 3 cloves garlic (minced), 1 shallot (minced), salt, freshly ground black pepper, and nutmeg, to taste.
36 snails.

In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavours meld.
Heat oven to 400°. Spoon about 1⁄2 tsp. of butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a 9" x 13" baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve the snails into the dishes, accompanied with bread to soak up the butter.

..........et voilà!......

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Tiggy

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