"edible snail," 1892, from French escargot, from Old French escargol "snail" (14c.), from Provençal escaragol, ultimately from Vulgar Latin *coculium, from classical Latin conchylium "edible shellfish, oyster" (see cockle (n.1)). The form of the word in Provençal and French seems to have been influenced by words related to scarab.
1. These are escargot . It's French for snails . It's a delicacy.
2. To Blanch Escargot: Blanching is the first step in preparing escargot dishes.
3. Escargot is imported from Japan the quality and the taste is better than the local's.