Chef Elie Daviron, of a tiny bar in Paris's Montmartre district, is happy to admit his new menu has disgusted some clients while others need two or three drinks before they can face it. Amid the guacamole, chicken tikka and chili hotdogs, the young chef is conducting a "gastronomical experiment" with what he calls a selection of "insect tapas". Grasshoppers, beetles, scorpions and two different types of worm -- sango and silk -- are the latest additions ...You have just read an article categorized health
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editor - Monday, October 28, 2013
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