Were you born with a silver spoon in your mouth? A teaspoon is enough. If so, you can purchase De Jaeger snail caviar: “A taste sensation that evokes a sense of walking in the forest after the rain, with hints of mushroom and moss,” says Dominique Pierru, owner of the snail farm in France. The elegant, wine-red coloured tin filled with precious eggs may be procured at Harrods Food Halls in London or gourmet shops in Dubai and the United Arab Emirates at €80 for 50g.
The snails live the good life
Three years of development have resulted in a method that both tones down the taste to the proper level, while maintaining a reasonable level of handling. “An absolute prerequisite for obtaining gourmet-class eggs is that the snails are relaxed and live well,” says Dominique. The snail farm, a small family-run business, has received a great deal of media attention. In 2008 no less than 15 different TV teams visited the farm. But despite the publicity, snail caviar is relatively unknown on the market, and the packaging is an important tool in communication.
The packaging: a balance between function and attraction
“When creating packaging, there are many parameters to consider,” says Génebaud Gérandal, a designer at Studio Gérandal. “The function should simply be there while the ‘wow’ factor takes over when you look at and touch the packaging. The packaging should also inspire an element of surprise when opened. Korsnäs White was the obvious choice for cartonboard due to its printing properties and exceptional formability, which is so essential for high-quality embossing. This packaging breathes luxury and conveys the right feeling,” concludes Génebaud.
In 2008, 200kg of eggs were produced – a figure that is expected to double in 2009.
The production process is certified in accordance with European HACCP food safety standards.