Le Cordon Bleu, the holy grail of all culinary school in France, had chefs and scientists who spent a week-long gruelling experiment to extract innovative flavours from insects which they said could open a new gastronomic frontier. As a finale to their research, the school’s Bangkok branch held a seminar called ‘Edible Insects in a Gastronomic Context’ recently. “We wanted to know if we can we extract interesting flavours, textures, aromas and turn it into something delicious. This is the first time that insects have been granted access to the Cordon Bleu,” said Christophe Mercier, an instructor who helped organise the event in the Thai capital. He said the 120-year-old Paris-based school had never to his knowledge held a workshop quite like this.