The Burgundy snail, also known as Helix pomatia, is a highly renowned and sought-after delicacy that holds a prominent place on dining tables. Regardless of its origin, the name "Burgundy snail" is exclusively reserved for the Helix pomatia species. This snail derives its name from the Burgundy region, where it was historically collected, particularly from vineyards, although its population has significantly declined due to modern agricultural practices. Its association with the Burgundy region and the aromatic court-bouillon preparation method further enhances its culinary prestige. Whether enjoyed as a standalone dish or as a key ingredient in various culinary creations, the Burgundy snail continues to captivate palates and preserve a tradition of indulgence and culinary artistry.