No image available
/ 15 December 2007

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.