Which dish, considered the national dish of Burgundy, consists of snails baked in their shells with garlic butter, parsley, and sometimes a splash of white wine?

• A Escargots a l'alsacienne
• B Escargots a la provençale
• C Escargots a la bourguignonne ✓
• D Escargots a la bordelaise

Escargots a la bourguignonne, using the Helix pomatia snail, are a classic of French gastronomy and were already consumed in Roman Gaul.