rev:text
| - We booked a month in advance with the intention of eating crickets.
Great idea!
The taste menu for that evening included a salad, soup, crickets pan fried, crickets on french pizza and trout.
I had never had a food tasting experience of this nature. The main ingredients cooked were fresh and seasonal. Therefore, the good quality of the food was ideal for negating the effects of disturbingly cold temperature outside.
The pan fried crickets tasted like bacon but far more nourishing. Never thought I would enjoy eating insects that much. Initially, it was more of a fear factor adventure but after the first cricket touched my tongue, I was in a new paradigm of cuisine.
Everyone else I was with shared the similar view.
The wine menu is there, I don't drink so I don't know if it was good or not.
Instead, I had home-made ginger beer, another good idea.
The chef was gracious enough to answer questions about what else could be cooked and gave me "the bible" on the edible insects of the earth.
Eating lower on the food chain is possible and it can be very tasty.
The experience is for sure unique because there is "No Menu", just be sure that if you are going for crickets, it is always nice to let Nathan (the chef) know.
|