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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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