When visiting Toulouse a unique – in Europe! – opportunity awaits the curious traveler: the occasion to taste edible insects like for example chocolates filled with mealworms or decorated with crickets.
To share this novel idea with our readers I asked Cédric Auriol – owner of Micronutris, the company that develops the concept of edible insects and winner of the “Coup de Coeur” award at the 32nd edition of “Inn’Ovations” competition – to describe his company.
Here is what he wrote:
“At present, nearly two billion people regularly consume edible insects. This dietary practice remains marginal in Europe. Edible insects have yet many qualities such as their nutritional intake and low impact of their production on the environment. They also respond to the increasing willingness of consumers to find products that are both good for health and environmentally friendly. In a context where demand for animal protein is increasing, insects are a sustainable source of protein.
With this in mind, Micronutris has launched itself in 2011 in the production of edible insects as well as the development of insect-based foods. One of the objectives of Micronutris is to reconcile the human foods production with sustainable development as endorsed by both Food and Agriculture Organization of the UN (since 2008) and the European Union (since 2011), both this organizations are actively promoting insects as food.
Micronutris currently is the first and only company for production of insects for food in Europe. We breed for the moment two species of edible insects, domestic cricket and mealworm. One of our commitments is to provide for the insects themselves only food from local organic agriculture.
Both species can be cooked in a thousand ways and incorporated into many dishes in different forms (whole or crushed).
Our product range consists currently of crickets and mealworms naturally dehydrated but many other insects are under development. Micronutris products can be found on the website www.mangeons-des-insectes.com”
Bellow is a recipe for pancakes with dried insects (see tha above photo):
(3 people / 10 pancakes)
10 g of dried insects
185 g flour
2 teaspoons baking powder
2 tablespoons powdered sugar
1 pinch of salt
250 ml milk
50 g butter, melted
1. Leave 6 insects for decoration and grind the other. Mix the crushed insects, flour, yeast, sugar and salt.
2. Make a well and break the eggs, mix the eggs, add the butter and gradually add the milk. Mix well.
3. Cover with plastic wrap and let rest for 20 minutes.
4. Pour into a frying pan preferably with a small ladle of batter (60 ml). For a normal stove, you must obtain a pancake 10 cm in diameter.
5. Cook the pancake 1 minute on each side or until the pancake is golden brown.
6. Make a caramel and dip insects for decoration.
Hi, I am Carla. I am living and working in the beautiful city of Toulouse, France.
I like history, travel and... the southwest of France and try to share through this blog information about events that might be of interest to the travelers to this part of the world!