In brief
South Korean prosecutors have charged a Michelin‑starred restaurateur with violating food safety laws after it was discovered he used ants, not on the approved list of edible insects, as a garnish in his 15‑course menu. Reviewers posted photos of ant‑topped sorbets, leading authorities to uncover that about 49,000 ants—imported from the United States and Thailand—were used over four years, and tests revealed the insects carried 55 times more heavy metals than typical edible species. The chef defended his choice as optional and citing international use of insects in high‑end cuisine, but prosecutors are seeking a one‑year prison term and a fine of 20 million won. A verdict is expected on September 2, and the case highlights the tension between culinary innovation and regulatory safeguards.
South Korean prosecutors have charged a Michelin‑starred restaurateur with violating food safety laws after it was discovered he used ants, not on the approved list of edible insects, as a garnish in his fifteen‑course menu.
Online reviews and photos of ant‑topped sorbets led authorities to uncover that roughly 49,000 ants, imported from the United States and Thailand, were used over four years.
Tests revealed the insects carried up to 55 times more heavy metals than typical edible species, raising serious safety concerns for diners.
While the chef defended his choice as optional and compared it to international insect use in high‑end cuisine, prosecutors are seeking a one‑year prison term and a 20‑million‑won fine.
A verdict is expected on September 2, and the case highlights the tension between culinary innovation and regulatory safeguards.
