High-end French Catering Company Innovates With Edible Insects
By Laurence Pasquier

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 …

Sep 16, 2014
/

Like

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

 


Subscribe to WGSN

ad_banner1
Experience Lifestyle & Interiors on WGSN.

Related stories

4 photos
London's new immersive art exhibition invites you to step back in time

3 photos
#ICYMI Day 1: Martha & Snoop, the ultimate foodie pairing

4 photos
London's Design Museum has a new home - and it's brilliantly ambitious

MIT scientist Says Consumer Desire Is Shifting Towards Intangible Goods

8 photos
The retail stores giving us interiors envy right now