"Insects are certainly the nutritional solution of the future in an overpopulated world": Miguel Prosper, O'Delices des Saveurs

You are one of the pioneers in France of entomophagy, or insect-based cuisine. How did you come up with the idea?

Miguel Prosper - I've been a chef for 26 years. I gained my gastronomic experience working with the great chefs at Le Meurice, Le Trianon Palace and Le Ciel de Paris, in Montparnasse. But what I love most of all is innovating, mixing flavours and discovering new combinations. I came to entomophagy by chance, when I tasted insects that I was feeding to a couple of gecko lizards! They didn't have much flavour, but they gave me the idea of cooking them in a fusion style, bringing out the particularities of each one. I often prepare them in such a way as to create a crunch that's very pleasant to the palate. Their fairly light flavour allows the accompanying spices to express themselves to the full.

Why eat insects?

MR P. - Compared with certain Asian or African countries where insects are a staple food, we are not used to eating them in France. And yet they have many virtues: they are rich in protein, low in fat and raising them produces no greenhouse gas emissions. They are certainly the nutritional solution of the future in an overpopulated world.

How do you cook them?

MR P. - I prepare them with ingredients that match their own flavour. For example, the scorpion has a very pronounced taste of crabmeat, so I can prepare it very well with a lobster bisque. The Congo black caterpillar is reminiscent of smoked fish. I usually stuff it with a fish mousse and coat it with a slice of haddock or smoked trout. As for locusts and crickets, they taste like potatoes and hazelnuts respectively!

What do you offer companies?

MR P. - I make all sorts of sweet and savoury mignardises using crickets, grasshoppers, locusts and termites from which I have removed the legs, wings and heads. They are topped with chocolate or caramel, accompanied by truffles or custard, decorated with flowers... For the main courses, I use more impressive insects: giant water bugs, scorpions, black Congo caterpillars, hoppers. Once again, the dishes are carefully prepared and the presentation is sophisticated. Companies love this innovative approach and appreciate the beauty of the dishes. A cocktail party or dinner with insects is surprising and leaves an unforgettable impression!