In brief
South Korean prosecutors have charged the owner of a Michelin‑starred restaurant with illegal use of ants as a dessert garnish, proposing a one‑year jail term and a 20 million won fine. The ant garnish, which the chef claims was a small part of a 15‑course menu and offered as an optional topping, involved 49,000 insects imported from the United States and Thailand. Food safety authorities found the insects contained heavy metals exceeding safe limits, and ants are not listed among the 10 approved edible insects in South Korea. The court will render its verdict on 2 September, while the case brings attention to the growing use of insects in fine dining across Asia and Europe.
M**ichelin‑starred chef charged for ant garnish scandal
South Korean prosecutors are seeking a one‑year jail sentence and a 20 million won ($13,510) fine for the owner of a two‑star Michelin restaurant that used imported ants as a dessert garnish. The case has brought national attention to the legal status of insects in food, as ants are not among the 10 species approved for human consumption under Korea’s Food and Drug Safety law.
The chef defended the practice, saying that ants were used only in a small portion of a 15‑course menu – topping a sorbet – and that diners could choose to opt for non‑ant alternatives. Investigations revealed that some 49,000 ants, sourced from the United States and Thailand, were used across several dishes over four years.
Health officials noted that the ants contained up to 55 times more heavy metals than typical edible insects, raising serious food‑safety concerns. The case underscores the criteria authorities apply when approving insects for culinary use, including safety, toxicity, nutritional value, and production hygiene.
While the chef pointed to international precedents – Australia, Denmark and the UK also utilize ants in cuisine – the court will decide in September whether legal penalties are warranted. This case highlights the complex interplay between culinary innovation and regulatory frameworks in one of the world’s culinary epicenters.
