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All that is fascinating, any chef will tell you the same," he said.I’ve always thought of hedgehogs as predominantly insectivores in the wild feeding on insects and it made sense to give them insects like mealworms to eat when they are kept as pets too. "You have to find the right flavours, the right accompaniments.

"They can really help us switch to a more healthy and sustainable diet and food system."įor Veyet, the challenge is two-fold: winning over public opinion and learning how to match the insects' taste with other foods. "Insects are nutritious," said Stefan De Keersmaecker, a health and food safety spokesman at the European Commission. 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.Ī versatile ingredient, the mealworm can be used whole in curries or salads, or ground to make flour for pasta, biscuits or bread.

Veyet grows his mealworm on site, feeding them porridge oats and vegetables. And honestly, the tastes are very similar (to regular food)."Īyari's young daughter was equally positive: "It's environmentally friendly and what's more, it's good." Mealworm, and insects more generally, could offer a sustainable and low carbon-emission food source for the future.ĭining with his two daughters, Soheil Ayari gave his endorsement: "I feel like I am in a traditional restaurant except the concept behind what I’m eating is different. The agency has fielded more than a dozen other applications for insect-based food products, including crickets and locusts. The European Food Safety Agency (EFSA) in January deemed the mealworm fit for human consumption and in May approved its sale on the market. Not many people could say they don't like that." "There are some really interesting flavours. "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. PARIS, May 31 (Reuters) - Laurent Veyet's 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.Īs sun bathed the outdoor restaurant terraces in Paris, Veyet's ornate dishes were winning approving nods and murmurs of satisfaction from his adventurous clientele.