Snail Caviar

" Many credit the growing popularity to Dominique Pierru, who in 2004 claims he and his wife "wanted to have a more stable, sedentary profession and snail breeding was the perfect answer." Pierru claims to have removed the pasteurization process, which had previously dulled the caviar's earthy flavors, instead simply quick-blanching the eggs in a hot bouillon and then curing them in sea salt, starch, citric acid, and rosemary. "