Fancy a fresh summer salad topped with mealworms? Parisian chef Laurent Veyet has capitalized on a new EU regulation to feature the protein-filled snack in his tasting menu
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.
Mealworm, and insects more generally, could offer a sustainable and low carbon-emission food source for the future. 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.
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