A New Food Fad – Snail Egg Caviar

The Champagne area of France , more specific The city of Reims, is host to many illustrious Champagne houses, but foodies in the know have also discovered that this city is also one of the gastronomic capitals of France, specializing in unique sweets and surprising local delicacies.
Locals, Dominique and Sylvie Pierru quit their day jobs to become snail farmers. The next three years they spent on perfecting a way to harvest the eggs of their 60,000 gasteropods, being specially fed on a diet of herbs and cereals to maximize their taste.The result is about 200kg of small, cream-colored pearls . They are sorted, salted (using Guerande salt – best quality refined salt), cleansed and perfumed with rosemary essence before being packed. The producers described the taste as “the subtle taste of nature, experiment the nature of a walk in the forest after the rain, mushrooms and undergrowth oak leaves hints.”
They are being sold under the name of De Jaeger-Caviar D’escargot and can be found at Hediard ( in Reims) and maybe nowadays also at their store in Paris.