Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu
Friday, February 20, 2015 - 12:30
in Mathematics & Economics
Bugs in a gourmet kitchen are usually something to be squashed or swatted. But at Le Cordon Bleu, the esteemed French cooking school, chefs and food scientists spent a week simmering, sauteing and grilling insects to extract innovative flavors they say could open a new gastronomic frontier.