Snail caviar: a New French delicacy

Caviar and champagne is a traditional holiday duet. Came up with this combination of the French, they also offer Christmas new innovative option additions to fizzy drink. These originals are removed from fashion classic red and black caviar and erect a cult eggs of snails.

In the best houses of France in this new year's eve will put on the table a bowl with white eggs, seasoned with garlic and PetroTechnik oil. Particularly inventive, most likely lay eggs in the empty washed shells from snails, because of these shellfish produced a new delicacy.

The idea of selling snail caviar is owned by two farmers from the region of Picardie in Northern France. Once Dominic and Sylvie to Pierre, the couple that owns the farm, raising snails, thinking about the fact that you can get a good harvest of eggs from 50 thousand snails. For the implementation of his ideas took them three years. During this time, farmers have established a process to obtain the product, invented a special diet for snails and developed a way to store eggs, due to which it does not lose its delicate taste.

Snail eggs are very small and have a creamy color. According to manufacturers, caviar has "easy autumn flavor with forest notes". "It is very different from sturgeon caviar both in appearance and taste"- says to Pierre Dominique, adding that snail caviar aroused great interest among chefs in the best restaurants.

Leading Luxembourg cook Joile Shaffer, tasted caviar, has described its taste as "forest, salt, a little reminiscent of rosemary and well combined with the nutty ingredients such as truffles". "We are interested in it, because it's something totally new. Even those who don't like regular eggs, find this delightful"- added Shaffer.

It is known that the shelf life of snail caviar is approximately three months. In Europe fifty grams of this delicacy is sold at a price of $ 115 - about as much as caviar.

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