![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Snail Caviar?
Dec. 16th, 2007 12:29 amSOISSONS, France (AFP) - Snail's egg caviar anyone? It may sound like a challenge to the taste buds, but the salty, pink-white delicacy could be gracing hundreds of French tables this Christmas.
Caviar and champagne are a byword for the festive season in France, while a dozen "escargots" -- or snails -- cooked in garlic and parsley butter and served in or out of their grey-brown spiralled shells, are a much-loved staple.
But 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.
( Non, merci. )
Caviar and champagne are a byword for the festive season in France, while a dozen "escargots" -- or snails -- cooked in garlic and parsley butter and served in or out of their grey-brown spiralled shells, are a much-loved staple.
But 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.
( Non, merci. )
