Michelin‑starred chef faces jail after serving ants as dessert garnish
South Korea’s prosecutors have targeted the owner of a two‑star Michelin restaurant for using ants as a topping on desserts. The chef faces a one‑year jail term and a fine of 20 million Korean won.
Under Korean law, only ten insect species are approved for human consumption, and ants were not on the list. The chef admitted serving ants but said they existed only in a small portion of a 15‑course menu and that diners could opt for alternative toppings.
Investigators traced 49,000 ants, imported from the United States and Thailand, and found them in several dishes over four years. Health authorities warned that the ants carried up to 55 times the heavy‑metal levels typical for edible insects.
South Korea evaluates insect foods on safety, toxicity, nutrition, and hygienic breeding. The chef argued that only 60% of diners chose to try the ant garnish, while the rest were offered alternatives such as fermented vinegar or edible flowers.
He also mentioned that restaurants in countries such as Australia, Denmark, and the UK use ants in cuisine. The court, set to deliver a verdict on 2 September, may weigh how the food fits the Michelin Guide’s criteria of ingredient quality and culinary mastery.
The case highlights a broader debate on the legitimacy of insect consumption worldwide, where some cultures consider ants a delicacy, yet legal frameworks differ sharply across nations.
