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American, European Restaurants Adding 'Bug Appétit' to Menu

Travelers Today       By    Brendan Stewart

Updated: Jun 14, 2012 11:34 AM EDT

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According to an article by BBC Travel, you can now chew those crunchy creamy insects and worms served as a platter as some of the very unique restaurants in Europe and America following the trend.

Chefs in these restaurants with extraordinary skill set and excitement to add new things to the menu are making travelers curious to pay a visit to these restaurants.

Situated in New York City, Toloache is a well-known place to try something new. The restaurant has recently started serving tacos de chapulinesor (grasshopper tacos), inspired by the famous chef Julian Madina's upbringing in Mexico City. "At first customers are sceptical of the taco, but when they try them, they are pleasantly surprised. Many come back to try them again," Madina told BBC Travel.

A five-course bug buffet was hosted by Spektakel, a restaurant in the Netherlands. The restaurant told BBC Travel that the buffet included samosas with a mash up of bugs as "insect crumble", mealworms and duck, and chocolate fondant with worms. The chef promised to keep at least one dish with insects on the menu.

The Audubon Nature Institute in New Orleans, Louisiana, where the Audubon Butterfly Garden and Insectarium serves up gourmet bug-eats like Chocolate "chirp" cookies, cucumber sandwiches topped with queen ants every day at 10 am, is the best place for the people who need an introduction to entomophagy (Scientific term for bug-eating).

Audubon Butterfly Garden and Insectarium said that, bug eating is well practiced all over the world. According the insectariums, insects are a very good source of protein, carbohydrates, fat, vitamins and minerals. Insects are not only healthy; a lot of these dishes taste really good.

Bug Appétit at the Butterfly Garden and Insectarium is the best place for beginners to know how a bug tastes. Grab a seat and enjoy the creative dishes which include chocolate "chirp" cookies, hors d'oeuvres topped with queen ants or six-legged salsa.

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