Two international delicacies caviar and escargot (snails) have birthed a new trend in French luxury gastronomy that is captivating international chefs: escargot caviar also known as snail caviar/eggs.

Snail eggs are more akin to Japanese salmon roe than traditional caviar, as they are larger and plumper.

The taste is described as one-of-a-kind on various gastronomy forums, some compare the flavor to endangered sturgeon caviar.

Fed up with accompanying your smoked salmon with mere eggs from Russian sturgeon? Then snail caviar could be for you.

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.

After years of research, which has included creating a reproduction room where 60,000 snails laid eggs to produce 200kg for the world market, De Jaeger has unveiled its delicacy.