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The Week in Bites<br>2nd February 2014

The Week in Bites
2nd February 2014

This week at FDL we took attended the Chef's Cup 2014, discovered why the French are warming up to edible insects and offered tips for awesome Super Bowl food.

By FDL on

Chefs at High Altitudes

We kicked off an exciting week here at FDL with the Chef's Cup 2014, a unique event that blends gourmet food and skiing. 

Sponsored by S.Pellegrino and Acqua Panna, the annual event takes places in the Dolomites in Northern Italy. The scenery is spectacular and the food is even better.

Take a look at the amazing creations of the chefs here and don't miss all of the wonderful images from the fascinating event.

France Warms Up To Insects

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.

Here's your chance to discover what the buzz is all about and take a look the tasty edible insect treats available in France.

Super Bowl Food

We finished off the week with cooking tips for the biggest football event of the year: Super Bowl Sunday.

Whether you are planning to host or attend a Super Bowl party, you won't be able to resist recipes like tiramisu cupcakes, a meaty Tokyo burger or vegetable spring rolls.

For a lowdown on football snacks check out our ultimate guide to Super Bowl food.

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