Entomophagy - Insect eating - crawls on to Paris menus

In the hip Montmartre neighbourhood of Paris, Le Festin Nu (The Naked Lunch) bistro gives customers the chance to select from a variety of entomological treats.

To accompany your glass of vin naturel (organic wine), you can try palm weevils with beetroot and oil of truffle; water scorpion with preserved peppers and black garlic; or grasshopper with quail's eggs.

Although insect snacks are relatively new to Europe, here's a taster of some of the world's delicacies:

• Colombia - roasted "hormigas culonas" (large-bottomed ants) are popular in certain regions
• Japan - "hachinoko" (boiled wasp larvae) and "zazamushi" (aquatic insect larvae) are two of a number of insect-based Japanese treats
• Nigeria - in some areas people feast on insects including termites, caterpillars, and compost beetle larvae. Queen termites are considered a delicacy and are only eaten by adults, according to the University of Kentucky
• Mexico - grasshopper tacos are just one delicacy to come from the country's estimated 300 to 550 species of edible insects

A report this year from the UN's Food and Agriculture Organisation (FAO) was seen as a call to action.

So even global KAMs in far flung places can entice the buyer with local delicacies…
…while their UK counterparts experiment on partners and colleagues before introducing it as a negotiation ploy…