DE Jaeger

To enjoy snail caviar

Cut thin squares of rye bread.

Top them with a bit of double-cream.

Lay the snail caviar grains on top.

Pepper them slightly and add a pinch of sel de Guérande.

Serve with a glass of dry white vine or Brut champagne.

Avoid using silver cutlery. The important thing is to eat the caviar at the right temperature, indeed served too cold it will loose some of its aroma. It is better to take the box out of the fridge an hour in advance and to open it at last minute.