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FRENCH CHEF CREATES SUSTAINABLE FOOD FROM INSECTS!


The stars align and you are finally able to take that long-awaited vacation to Paris. One evening you are strolling down the streets of the city of romance and you start feeling a bit peckish. After searching for something unique to satisfy your hunger you might end up at Laurent Veyet’s restaurant, where the special of the day is worms. Yes, worms.

Veyet’s tasting menu is not for the faint of heart, but it may point to the future of feeding a booming world population: there is a prawn salad with yellow mealworm, crunchy insects on a bed of vegetables and chocolate-coated grasshoppers.

As sun bathed the outdoor restaurant terraces in Paris, Veyet’s ornate dishes were winning approving nods and murmurs of satisfaction from his adventurous clientele.

“It’s the ideal dish for first-timers,” the Parisian chef said, preparing a serving of pasta made with mealworm flour, sweet potato and sauteed insect larvae.

“There are some really interesting flavors. Not many people could say they don’t like that.”

The European Food Safety Agency (EFSA) in January deemed the mealworm fit for human consumption and in May approved its sale on the market.

The agency has fielded more than a dozen other applications for insect-based food products, including crickets and locusts.

Mealworms, and insects more generally, could offer a sustainable and low carbon-emission food source for the future.

Dining with his two daughters, Soheil Ayari gave his endorsement: “I feel like I am in a traditional restaurant except the concept behind what I’m eating is different. And honestly, the tastes are very similar (to regular food).”

Ayari’s young daughter was equally positive: “It’s environmentally friendly and what’s more, it’s good.”

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About İsmail Uğural

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