Snail caviar - The new gourmet frontier

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... CNA