Compared to the production of insects, the meat production requests a lot of natural resources in terms of water, area occupancy and agricultural products. According to the FAO, one of the solution is the consumption of insects for human feeding. Today, we have two products : a steak and a quenelle. Our products are a perfect alternative to meat consumption in terms of ecology, nutrition and taste. The consumption of Insects has a very low environmental impact and it contains the same amount of protein as a steak of beef. The recipes are made with the Institut Paul Bocuse
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