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A night at the museum
This week FDL went on a very special tasting tour at the Natural History Museum in London. We were invited to attend an event aimed at looking at the future of food.
There were speakers from a number of organisations including Daniel Creedon head chef at the Archeppelgo restaurant in London and Stuart Hine, an entomologist at the museum. While there we made our way through an insect tasting menu presented to try and display insects in a new light and as a sustainable food of the future.
We also managed to have a good chat with Daniel who has crickets, locusts and snake on his menu in London. For those brave enough to try he also gave FDL a recipe for a locust and cricket salad with spicy chermoula butter and a biography of Daniel for those who want to know more about a chef intent on changing people's attitudes towards eating insects.
And did you know that the chances are you have probably eaten insects already ? Find out why here.
The secret vineyard
There was a special trip to France this week as FDL gained access to the a secret vineyard in the heart of Paris. The Montmartre Wine Harvest Festival takes place from Oct 5th to 9th and if you plan on taking a visit you'll certainly want to take a visit to this winery...Â
The Clos Montmartre is the last active vineyard inside the Paris city limits and covers 1,556 sq m containing around 1,900 vines of 28 different grape varieties including Gamay and Pinot Noir and FDL were more than happy to take a look at this hidden gem.
There was a great picture gallery showing the vineyard in all its glory. A small, fun guide on how to track down and play out some of the scenes in the French film Amélie. Some information on how to find and udnerstand better the many varieties of wine produced in Paris and a look at the Clos de Montmartre offering some of the best views in Paris.
Recipes
There was a number of recipes brought to you this week from some of the world's best chefs. Including: A soil soup from the Chef who formed the best restaraunt in asia, Yoshiro Narisawa and a dish of guinea fowl with culatello from Massimo Spigaroli.
