The escargot in tarragon butter sauce is to die for. Tarragon is an important herb in French cooking, when used chopped along with parsley, chives and chervil, they create the traditional seasoning blend known as fines herbs. It is also one of the main flavorings in béarnaise sauce, another French invention that I thank god for. So adding tarragon to the butter sauce for the escargot seems to only make sense. As rich and heavy as it sounds, the dish doesn’t taste it. In fact, it’s going to take all you’ve got to stop yourself from licking the plate. The slight licorice flavor of the tarragon makes this dish slightly less ordinary than the usual escargot, but it certainly works.