For years now, some of the world's best chefs have been promoting the trend of eating insects. It seems that the French have finally caught on to nibbling on creepy critters.
In France, eating insects isn't something to turn your nose at. Instead, it's become a trend for ecological reasons. After all, insects are a protein packed and supply minerals. Compared to cattle, raising insects takes less toll on the environment.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.