Crunchy worms au paprika, carrot kimchi and artichoke caviar could feature on the fine dining menus of the future, according to Alain Ducasse and other leading French chefs.
Ducasse and more than 100 fellow exponents of haute cuisine tested this dish and other delicacies at a chefs’ lunch in Meudon, near Paris, this week with the theme “What will we be cooking in 2050?”
The chefs squirmed at first when presented with an hors d’oeuvre of grilled mealworms — the larval form of a species of yellow beetle — spiced with paprika.
