A friend just sent me the menu of a well known French restaurant that features a selection of surprising delicacies. Here are the choices: crickets (domestic and black), grasshoppers, giant water bugs, and worms (bamboo and silk). Rare, medium or well done.
Farther north, in Copenhagen, the acclaimed Danish restaurant Noma, declared the world’s best restaurant for the past three years by Restaurant magazine, includes ants on the menu. They taste like “seared lemon rind” says chef Rene Redzepi, creator of a famous sweet mayonnaise using bee larvae instead of eggs, and a fermented-grasshopper-and-moth larvae purée that tastes like “a strong fish sauce.”
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