Soissons - A couple of snail farmers from Soissons, in the Picardie region northeast of Paris, found a way to roll two delicacies into one: their snail caviar, called "De Jaeger", hit the shelves in October.
Dominique and Sylvie Pierru ditched their old jobs to set up their snail farm, and start work on a recipe for caviar. The next three years were spent perfecting a way to harvest the eggs of their 50,000 gastropods.
The result: small, cream-coloured pearls that burst on the palate to reveal what the producers describe as "subtle autumn flavours with woody notes."
"We're interested because it's something totally new," he said. "A lot of diners don't like ordinary caviar, but this they find amazing."
As Christmas draws near, the Pierrus say they have sold 400 jars of the finished product, which retails for 80 euros (about R790) per 50 grams.
go
Full Version: Snail's egg caviar anyone?
QUOTE (Owlscrying @ Dec 17 2007, 03:00 PM) 
Soissons - A couple of snail farmers from Soissons, in the Picardie region northeast of Paris, found a way to roll two delicacies into one: their snail caviar, called "De Jaeger", hit the shelves in October.
Dominique and Sylvie Pierru ditched their old jobs to set up their snail farm, and start work on a recipe for caviar. The next three years were spent perfecting a way to harvest the eggs of their 50,000 gastropods.
The result: small, cream-coloured pearls that burst on the palate to reveal what the producers describe as "subtle autumn flavours with woody notes."
"We're interested because it's something totally new," he said. "A lot of diners don't like ordinary caviar, but this they find amazing."
As Christmas draws near, the Pierrus say they have sold 400 jars of the finished product, which retails for 80 euros (about R790) per 50 grams.
go
Dominique and Sylvie Pierru ditched their old jobs to set up their snail farm, and start work on a recipe for caviar. The next three years were spent perfecting a way to harvest the eggs of their 50,000 gastropods.
The result: small, cream-coloured pearls that burst on the palate to reveal what the producers describe as "subtle autumn flavours with woody notes."
"We're interested because it's something totally new," he said. "A lot of diners don't like ordinary caviar, but this they find amazing."
As Christmas draws near, the Pierrus say they have sold 400 jars of the finished product, which retails for 80 euros (about R790) per 50 grams.
go
Sound interesting but prohibitively expensive.
Ew. No thank you.
wow thats disgusting on top of nasty with a hint just a hint of blech.
why disgusting food always come with high prices ?
Ill stick to salmon roe, thanks.
This is a "lo-fi" version of our main content. To view the full version with more information, formatting and images, please click here.