Came across an article in Borsen.dk (http://pleasure.dk/gourmet/artikel/147356/) on a new food fad whatchumaycallit – snail’s egg caviar. It is pink white coloured supposedly to grace many tables in France this christmas.
Dominique and Sylvie Pierru quit their 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 maximise their taste.
The result is about 200kg of small, cream-coloured pearls . They are sorted, salted (using Guerande salt – best quality refined salt), cleansed and perfumed with rosemary essense 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.