Insect Dishes in Nice Articles about Provence

French chef of the «Aphrodite» restaurant David Faure has dared to take risk and to introduce to the menu a new section called «Alternative food» where bold visitors can choose dishes with the larvae of beetles and crickets. David himself, though has lost the coveted Michelin star - a sign of skillful chef cuisine, as well as the presence of the best atmosphere, interior, pricing, service among all other restaurants - does not consider it to be his failure; as the essence is to offer something new, alternative, and to open people's eyes to the future.

This idea struck Faure after visiting the continents where eating insects is a routine thing. He is also worried about the future of the planet, because there is a high probability that by 2050 the population will grow to 9 billion people, therefore, we will need new ways to increase food production. Only consumers’ aversion remains the major cause and obstacle to the introduction of insects as viable sources of protein in many European countries.

David Faure compares insect dishes to sushi, only a few decades ago this «Japanese delicacy» was not very popular, and now sushi bars can be found on every street in developing countries. The same thing with edible insects: they should be encouraged as a valuable source of nutrition to counter the growing Westernization.