SEARCH

Showing 1-1 of 1 results

  • LIFE

    Insects go upscale at Cordon Bleu

    Published on 21/02/2015

    ยป Bugs in a gourmet kitchen are usually something to be squashed or swatted. But at Le Cordon Bleu, the esteemed French cooking school, chefs and food scientists spent a week simmering, sauteing and grilling insects to extract innovative flavours they say could open a new gastronomic frontier.

Your recent history

  • Recently searched

    • Recently viewed links

      Did you find what you were looking for? Have you got some comments for us?