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Laurent Veyet’s tasting menu is not for the fainthearted, but may point to the future of feeding a booming world population. The menu includes 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.”
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.” (Reuters)
This article was provided by The Japan Times Alpha.