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    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.

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