To this, Chef Laurent adds the pièce de résistance: a few dehydrated mealworms and some whole crickets for crunch and flavour. There are insects, but behind the insects, it's more a way of cooking more intelligently, more respectfully,” the classically trained chef explained. So we need to change,” Arnold Van Huis, a professor at the University of Wageningen in the Netherlands who co-authored a book on edible insects, said. Well, aside from their comprehensive nutritional profile - they are rich in protein, essential amino acids, and healthy fatty acids - edible insects could be a viable way to rise to the environmental challenges of food production. For all these reasons and more, to Laurent, insects are the food of the future despite some initial misgivings the Lyonnais chef had when he first tasted the delicacy.
