To begin:
A single Vietnamese white woodlouse
poached in a delicately flavoured broth.
A plate of earthworm charcuterie
A piquant selection of South American ants
Finely shredded carrot, coriander and chervil, topped with an earwig
Main courses:
Roast water beetle with its own pond water reduction
Scrambled pheasant egg with shaved black and white truffle
Whole Hungarian millipede, served in a coil with paprika sauce
Scorpion prepared in the meerkat style
Live Cabbage White caterpillars on turnip and beet leaves
Baby mouse stuffed with a cashew nut paste
Moth larva en croute
Desserts:
Melon quartet with crispy ants
Bee in honey
Silverfish pudding
Sugared spiders with a flotation of webs