BYMICHAEL OMAR

Caviar and snails – two of France’s most loved delicacies come together with the release of the first-of-its-kind snail caviar by De Jaeger, a snail farm specializing in this exotic delicacy.

Being the first in the world to produce snail caviar shell-less and unpasteurized, the farm - founded by two former snail farmers - spent nearly four years perfecting the production and harvesting process, resulting in tiny, smooth cream-colored pearls that reportedly burst on the tongue with subtle autumn and woody flavors.

It offers a completely different taste from the more widespread sturgeon caviar, and is recommended by co-founder Dominique Pierru to be consumed at room temperature with a dash of sour cream.

50 grams retails for US$115, a steep price justified by the complex, costly and time-consuming process by which they are produced. And while distribution is currently limited to a handful of selected outlets, it may soon become easier to find, following De Jaeger’s recent negotiations with top chefs and fine food specialists Hediard and Fauchon.