Yum a scorpion! When insects and sustainable food go hand in hand


What if environmental protection, sustainable food and waste management are all about eating insects? Some will say “Yuk”! Others will say, “My family would never agree to eat this”! These are many thoughts that chef Joseph Yoon and young Angélique Turgeon certainly disagree with.

“Insect-based dishes are often gourmet in nature. What I’m trying to do is introduce insects into everyday food. healthy food. It’s easy to integrate them into the foods we’re already used to eating,” explains the chef from Brooklyn Bugs in Quebec City and a meal with insects with students from the École hôtelière Fierbourg conference. Insects that feed the world Coming in June “The whole world has never talked about eating bugs this much, what a wonderful time we live in!”

Say goodbye to Chef Yoon’s six-course menu with foie gras with caviar sprinkled with crickets and mealworms. Instead, grasshopper poutines, cricket sauce, fennel-asparagus-orange salads with black ant vinaigrette, and mealworm puddings were available to enthusiasts. From the figure, 9-year-old Angélique Turgeon, the daughter of the author of these lines, is a beautiful glutton who tastes everything.

Gougères with cricket, gruyere cheese
Roasted crickets, asparagus, fennel, orange salad, black ant vinaigrette
Grasshopper poutine, cricket sauce, curd cheese
And sweet, flour worm pudding, maple syrup

He loved everything from the first meal to the last meal. Even the Manchurian scorpion is served with avocado, cucumber, tomato and tortilla. Admittedly, it required a certain amount of courage, and since she could only follow his example, her mother took turns putting the animal in her mouth, not without cutting a bit first to make it less scary! “I really liked the ratchet and Gruyère cheese gougère, it was delicious! I’m not afraid to eat bugs. It’s not very pretty, of course, but the important thing is that it tastes good and then there’s a little bit of crunch, which is fun. I think it’s important to the planet, so everyone should at least try.” What more can one say!

for the planet

Nathalie Gourdeau, chef and nutritionist teacher at the Ecole hôtelière Fierbourg, is one of those convinced. “Insects are the protein of the future.

There was no need to tell Angelique to finish her plate!

It is important for students to be aware of this. We discovered fascinating materials. I fell in love with the black ant, which has a slightly sour taste, an explosion of flavor. I also discovered the roasted grasshopper, which adds flavor to our meals. It is an easily accessible product, it just hasn’t entered our pantry yet. We’re there as a planet, we need to see food in a more global way.

Grant Vandenberg, professor in the Faculty of Agricultural and Food Sciences at Laval University and organizer of the Insects to feed the world (IFW) conference, recognizes and considers that the consumption of insects needs to be introduced to the general public without humans. become primary consumers. “The transfer to Mr. Ms. everyone should always be on our minds. Agriculture produces 25% of greenhouse gases. That’s why we strive to offer insects that are raised for animals in an environmentally sound way. The impact of feeding our pets is significant. “It’s the first step in bringing the insect food industry into the mainstream,” he says.

on the menu

Curious to know and even taste more? The 4th IFW International Conference, an international convention on edible insects, will be held here from 12-16 June. There will be an opportunity to visit the Edible Insect Market in the Grand Marché de Québec. The public will be able to explore this sector of Quebec industry through numerous kiosks and workshops on entotechnology and entomophagy (insect consumption).

Experts from the culinary, professional and academic worlds will give lectures on edible insects. Chef Yoon, accompanied by students from the École hôtelière Fierbourg de Québec, will perform various cooking demonstrations in the glass fronted kitchen of MYCÉLIUM, accompanied by famous Québec chefs such as Jean Soulard and François-Emmanuel Nicol. More than 10,000 bites will be prepared and distributed to visitors free of charge.

To see Chef Yoon’s cooking.



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