Noma is a two-Michelin Star restaurant in Copenhagen, Denmark. The restaurant is run by world-renowned chef, René Redzepi and has been ranked “The Best Restaurant in the World” by Restaurant Magazine in 2010, 2011, 2012, and 2014. Noma also operates its own test kitchen , where chef Thomas Frebel routinely experiments with novel cooking techniques and exotic ingredients.
The image above shows “Picnic in the Forest”, a dish that contains a few hand-collected forest ants. Other ingredients include a very thin slice of grilled bread, blueberry jelly, dried porcini mushroom cubes, a slice of blueberry sorbet, juniper ice cream, spruce shoots, lemon, thyme, forest clover, and monk’s cress.
Taking the idea even further is Ento. Ento is an innovative start-up, based in London, aiming to build acceptance of insects as tasty, nutritious and sustainable food in Western cultures. The idea was conceived and realized by Julene Aguirre-Bielschowsky, Jon Fraser, Jacky Chung, Aran Dasan, and Xenia von Oswald, who all met while studying at the Royal College of Art in London. This team of entrepreneurs has received the UK’s Most Innovative Business Award in 2013. They have also been featured in various publications and on the Grey Goose Iconoclasts of Taste Project in 2013.