French restaurant serves up food of the future — Insects

The mealworm can be used whole in curries or salads, or ground to make flour for pasta

Published: June 01, 2021 12:27 Reuters and compiled by Balaram Menon, Senior Web Editor

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French chef Laurent Veyet's (pictured) tasting menu is not for the faint-hearted, but 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. Image Credit: REUTERS

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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. | Above: A dish made with mealworms and cooked by Veyet is seen in his restaurant Inoveat serving insect-based food in Paris. Image Credit: REUTERS

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"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 flavours. Not many people could say they don't like that." Image Credit: REUTERS

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Veyet prepares a dish made with mealworms in his restaurant. 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. Image Credit: REUTERS

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Mealworm, and insects more generally, could offer a sustainable and low carbon-emission food source for the future. Image Credit: REUTERS

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Veyet grows his mealworm on site, feeding them porridge oats and vegetables. While the mealworm may look like an unappetizing maggot, it is in fact the larvae of the darkling beetle, rich in protein, fat and fibre. Image Credit: REUTERS

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A versatile ingredient, the mealworm can be used whole in curries or salads, or ground to make flour for pasta, biscuits or bread. Image Credit: REUTERS

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"Insects are nutritious," said Stefan De Keersmaecker, a health and food safety spokesman at the European Commission. "They can really help us switch to a more healthy and sustainable diet and food system." Image Credit: REUTERS

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For Veyet, the challenge is two-fold: winning over public opinion and learning how to match the insects' taste with other foods. Image Credit: REUTERS

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"You have to find the right flavours, the right accompaniments. All that is fascinating, any chef will tell you the same," he said. Image Credit: REUTERS

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A dish made with mealworms and cooked by chef Veyet is seen in his restaurant Inoveat, in Paris. Image Credit: REUTERS

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Chef Veyet prepares a dish in his restaurant Inoveat. Image Credit: REUTERS

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