Ant gin and cricket soup: Cordon Bleu in Bangkok seeks new flavors for fine food from insects

February 20, 2015 2:30 PM

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Ant gin and cricket soup: Cordon Bleu in Bangkok seeks new flavors for fine food from insects

In this Thursday, Feb. 19, 2015 photo, a participant tries an hors d'oeuvres made with insects at a seminar at Le Cordon Bleu's cooking school in Bangkok. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grilling insects to extract innovative flavors they say could open a new frontier for the world of gastronomy. (AP Photo/Sakchai Lalit) (The Associated Press)

In this Thursday, Feb. 19, 2015 photo, a chef at the Cordon Bleu cooking school in Bangkok shows a seminar how to make "Cockchafer Butter, Herb Crisp" which uses a giant beetle known as the cockchafer as an ingredient. A group of chefs and food scientists at the esteemed French school's branch in Ba...

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