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High-end French Catering Company Innovates With Edible Insects

Survivor – Photo by Hervé Goluza

French high-end catering brand Le Traiteur du Marais has launched its new menu for 2014-2015. Famous for its innovative approach to cocktail foods, the company asked chef Vincent Bessou to come up with avant-garde yet delicious pieces. The most surprising is the Survivor, an amuse-bouche made with worm flour, subtly combining flavours of goat cheese, fresh pear and cardamome. Crunchy and soft at the same time.

Smoked quail – Photo by Hervé Goluza

Other highlights included lollipops of foie-gras and strawberry marshmallow, hamachi and wakamé cornettos, savoury choux with matcha tea, and sweet treats with carrot or celeriac.

– Laurence Pasquier

Celeriac and Pistacchio beads – Photo by Hervé Goluza

 

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