Who decided to make snails a French dish?

It's difficult to pinpoint a single person or event that "decided" to make snails a French dish. The history of escargots (snails) in French cuisine is long and complex, dating back centuries. Here's what we know:

* Ancient Origins: Snails were likely eaten in prehistoric times, and Roman records mention snails as food.

* Medieval Popularity: During the Middle Ages, snails were a common food for all classes in France, especially during periods of famine.

* Decline and Revival: Snails' popularity waned as other foods became more readily available. However, in the 19th century, escargots experienced a revival, particularly in the Burgundy region.

* Modern Popularity: By the late 19th and early 20th centuries, escargots became a culinary staple in France, particularly in restaurants and fine dining.

* Gastronomic Recognition: Famous French chefs like Auguste Escoffier helped popularize snails in haute cuisine, creating recipes and presentations that elevated them to a delicacy.

Therefore, it wasn't a single decision but a confluence of factors that led to snails becoming a prominent part of French cuisine. Their availability, historical usage, and ultimately, the influence of chefs and gastronomy, all contributed to their present-day status.