Ahead of a seminar on Novel foods: "What will we be eating in 2025?", in the EP in Brussels, &nbsp;Roberto FLORE, Head Chef of Nordic Food Lab prepared dishes containing larvae and grass hoppers.

Brussels

seminar

novel food (T)

EP seminar on Novel foods: "What will we be eating in 2025?": preparation of dishes by Roberto FLORE, Head Chef of Nordic Food Lab

SOUNDBITE (English), Roberto FLORE, Head Chef of Nordic Food Lab, "So we are going to prepare a tostada with bee larvae. We call it tostada because we get the inspiration from Mexico, and the way that the Mexican are using escamole, that are actually larvae from the ants."

Roberto FLORE, Head Chef of the Nordic Food Lab preparing a "bee larvae tostada" made from Danish bee larvae in the kitchen of the European Parliament (26 shots)

Frying grass hoppers in a pan and adding grass hopper sauce (9 shots)

SOUNDBITE (English), Roberto FLORE, Head Chef of Nordic Food Lab, "Today we are here mostly for working on insects. I am a Head Chef of an organisation that is called the Nordic Food Lab, and we are working on insects since 2012. So we have a lot of knowledge related to working on edible insects."

SOUNDBITE (English), Roberto FLORE, Head Chef of Nordic Food Lab, "Gastronomy is not a static entity, gastronomy is something that has to be renovated and have to be like, every time we need to add diversity in gastronomy. So insects in this case, talking specifically about insects, those are a really good example of how we can bring a really good diversity in our diet."

SOUNDBITE (English), Roberto FLORE, Head Chef of Nordic Food Lab, <p>"We are not trying to shock people putting crickets in a biscuits or trying to make powder or pasta. We just want to make delicious food."</p>

SOUNDBITE (English), Roberto FLORE, Head Chef of Nordic Food Lab, <p>"We are mostly interested in researching on deliciousness. So we are more interested in the point of taste. Because if an ingredient is not tasty, we can have so many nutritional properties but the people are not going to eat it really. So the most important thing has to be taste."</p>