For a unique flavor, try snail's eggs

Gourmets seeking something different this Christmas can try the latest French delicacy - snail caviar.
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.