France is recognized globally, especially in Paris as its premier city, as one of the gastronomic capitals of the world. World class fine dining and wine tasting experiences in Michelin-star restaurants and bistros could be had in this cosmopolitan country. However, if you are looking for a more adventurous culinary experience, look no further because France could give anyone’s taste buds a thrilling ride with fine dining menus which features bugs and insects as its primary ingredients.
Eating Insects is Common in Many Cultures
Eating bugs and insects is actually a very common thing in several countries around the world. In Ghana and South Africa, they collect and cook insects such as winged termites and eat them with bread and porridge. As a special ingredient for virility, the Chinese have eaten bee larvae for centuries. In Thailand, crickets and woodworms are popular delicacies that are sold in the cities as street food. In some areas of Mexico, people also have a taste for insect cuisine in cooking ant eggs, locusts, and worms. Several of Australia’s aboriginal tribes have honey-pot ants as their food staple.In general, even in Western and European countries, eating bugs during fine dining experiences is becoming less and less of a taboo. In France, specifically, several fine dining restaurants with their talented chefs have served up top culinary delights with bugs as the stars of their unique dishes.
Eli Daviron’s The Naked Meal
Located in Paris’ Montmartre is a bistro that serves insects in the menu. It is called Le Festin Nu or The Naked Meal, and head chef, Eli Daviron lead its culinary crew. The French press has not stopped buzzing about this new culinary phenomena with commentaries on how draining conventional meat could be for the resources of the Earth such as beef, pork, fish, and poultry. Amidst the amused or intrigued faces of his many customers, Daviron explains one of the main reasons of the hype concerning his insect cuisine on the fact that it is an adventurous food experience that a lot of people would like to try. He also explained that grasshopper tastes similar to seafood or dried fruits that have an added crunch. They serve organic wine with a side of palm weevils with beetroot and truffle oil. Patrons can also choose between grasshoppers with quail eggs, or water scorpions preserved cooked with preserved peppers and black garlic.
David Faure’s Aphrodite
With a Michelin star earned in 2010, David Faure’s restaurant in Nice, France would be another new experience for diners who want to taste insect culinary delights for the first time. Faure prides himself and his restaurant’s knack for experimentation by putting in “Alternative Food” options in their menu. Fine dining with bugs is possible in Aphrodite because of dishes such as Bavarian cream with peas, carrots, and worms; or crickets served with buckwheat or Froie-Gras.
Guy Roux and Micronutris
Certain chefs and food organizations believe that the rise of insect cuisine could end the issue of hunger and malnutrition in some countries in the world. An example is Pastry chef Guy Roux coordination with Micronutris, a company that cultivates insects for culinary consumption, to produce insect Macaroons which is part of their Insectes comisebles line of food products.