Sylvie Pierru, a snail farmer, said: "When people ask what it tastes like, I say it is like walking through the undergrowth after rain. It is woody with notes of mushroom and oak leaves."
Dominique and Sylvie Pierru ditched their old jobs in 2004 - he as a construction worker, she running a fine food market stall - to set up their snail farm, and start work on a recipe for caviar. Their snail caviar, called "De Jaeger", hit the shelves in October.
The Pierrus recommend serving the caviar on a sliver of toast, at room temperature, lightly peppered with a touch of sour cream - and naturally a glass of chilled champagne.
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