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Who’s the pest?

We spotted this insect-eresting menu depicted on a slideshow on Nowness.
“Moth mousse whipped with hazelnut milk, cricket broth with a side of grasshopper garum sauce and a liquorice-glazed ant stick reveal their unexpectedly delicious side in this still-life series by photographer Joss McKinley.’
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Nowness reports that the Nordic Food Lab, created the ‘experimental menu as part of the Wellcome Collection’s Who’s the Pest? season, a collaboration with a mobile arts “Pestival” in celebration of all things six-legged’.
The Nordic Food Lab is run by René Redzepi of Noma, and sits in a houseboat across the harbour from his restaurant.
According to Nowness, it was ‘born out of Redzepi’s quest to tap into more local and underused ingredients, it is a forum in which chefs meet scientists, chemists and academics on a shared mission to explore the 1,400 untapped wholesome crawling creatures that are edible to man’.a

We spotted this insect-eresting menu depicted on a slideshow on Nowness.

pestival

“Moth mousse whipped with hazelnut milk, cricket broth with a side of grasshopper garum sauce and a liquorice-glazed ant stick reveal their unexpectedly delicious side in this still-life series by photographer Joss McKinley.’

Nowness reports that the Nordic Food Lab, created the ‘experimental menu as part of the Wellcome Collection’s Who’s the Pest? season, a collaboration with a mobile arts “Pestival” in celebration of all things six-legged’.

The Nordic Food Lab is run by René Redzepi of Noma, and sits in a houseboat across the harbour from his restaurant.

According to Nowness, it was ‘born out of Redzepi’s quest to tap into more local and underused ingredients, it is a forum in which chefs meet scientists, chemists and academics on a shared mission to explore the 1,400 untapped wholesome crawling creatures that are edible to man’.

Posted by: Susan Huxter
Posted in: Food, Trends,
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