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A starter dish “Cremeux de mais, fois gras et croustillant de grillons au sarrasin” – creamy corn with crickets' prepared by French chef David Faure in his restaurant “Aphrodite” in Nice on May 2, 2013 in Nice, France. Crickets and worms as produce for culinary requirements cost up to 1250 euros per kilogramme on May 2, 2013 in Nice, France. Faure's restaurant, renowned for it's innovative and inventive cuisine, has been awarded one star in the Michelin Guide. (Photo by Didier Baverel/Getty Images)
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