terça-feira, 5 de novembro de 2013

OK, Aguentem-se!!!!

Elie Daviron é um chef francês que decidiu incorporar no menu do seu restaurante Le Festin Nu, insectos. Sim, leram bem, insectos!!!! As espécies vêm da Tailândia e prometem ajudar na transformação do paladar dos franceses e não só. 
http://www.reuters.com/news/pictures/slideshow?articleId=USRTX14MOZ#a=1

The menu which offers aperitif dishes with insects is seen at the restaurant 'Le Festin Nu' in Paris October 23, 2013. REUTERS-Charles Platiau
Grasshoppers, salted and sealed in packages imported from Thailand, are seen in a bowl before being cooked and served as aperitif dishes at the restaurant 'Le Festin Nu' in Paris October 23, 2013. REUTERS-Charles Platiau
French chef Elie Daviron displays a giant water scorpion (scorpion d'eau), salted and sealed in packages imported from Thailand, before serving them as aperitif dishes at his restaurant 'Le Festin Nu' in Paris October 23, 2013. REUTERS-Charles Platiau
French chef Elie Daviron prepares aperitif dishes with grasshoppers, salted and sealed in packages imported from Thailand, before serving them at his restaurant 'Le Festin Nu' in Paris October 23, 2013. REUTERS-Charles Platiau
An aperitif dish with beetles, salted and sealed in packages imported from Thailand, is seen at the restaurant 'Le Festin Nu' in Paris October 23, 2013. REUTERS-Charles Platiau
A journalist tastes aperitif dishes with insects, salted and sealed in packages imported from Thailand, at the restaurant 'Le Festin Nu' in Paris October 23, 2013. REUTERS-Charles Platiau


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