The Montréal Insectarium unveils the EntomoMiam box–an introduction to entomophagy (eating insects)!
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Monthly Digital Subscription
$1 per week for 24 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Billed as $4.00 plus GST every four weeks. After 24 weeks, price increases to the regular rate of $19.00 plus GST every four weeks. Offer available to new and qualified returning subscribers only. Cancel any time.
Monthly Digital Subscription
$4.75/week*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Billed as $19 plus GST every four weeks. Cancel any time.
To continue reading, please subscribe:
Add Winnipeg Free Press access to your Brandon Sun subscription for only
$1 for the first 4 weeks*
*$1 will be added to your next bill. After your 4 weeks access is complete your rate will increase by $0.00 a X percent off the regular rate.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 02/11/2022 (1059 days ago), so information in it may no longer be current.
MONTRÉAL, Nov. 2, 2022 /CNW Telbec/ – The Montréal Insectarium is proud to unveil its all-new
Presented in an attractive gift box (to treat yourself or someone else), the EntomoMiam box contains a variety of sweet and salty products for four people. It will be available just in time for the Holidays, at a cost of $49. Chef Daniel Vézina and his collaborating partners have crafted the following:
Chef-consultant and fine food creator Daniel Vézina was himself surprised by the delicate taste of edible insects when trying them for the first time. He wanted to combine those flavours with locally-sourced products to feature them in the EntomoMiam box, a concept he was developing for Espace pour la vie. Thus, he teamed up with some Québec producers who weren’t afraid to think outside the box, and together they explored a new culinary playground. That’s how the slightly sweet taste of ants ended up being used to concoct a syrup for making candy, and the delicate hazelnut flavour of mealworms served to create a tapenade and shortbreads. With his partners, Maison Pra (Saint-Jérôme), Conserverie du Quartier (Québec City), Miels d’Anicet (Ferme-Neuve), TriCycle (Montréal), Boulangerie Jarry (Montréal) and restaurant Laurie Raphaël (Québec City), chef Daniel Vézina has created some delicious recipes that are sure to delight your taste buds!
In addition to tasting good, edible insects can be part of the solution for a healthy, sustainable diet.
SOURCE Espace pour la vie
NEWS RELEASE TRANSMITTED BY Canada Newswire Releases