Though the buffet was a special occasion, the chefs promise to keep at least one insect dish on the menu at all times.
At the Walrus and the Carpenter, Ms. Erickson's cozy oyster bar, a version of this dish has become a menu staple.
Now the dish figures prominently on the menu at his less formal restaurant, DZ'Envies, in Dijon, the region's capital.
The three-course menu features one regular dish, a 20oz fillet steak, in addition to such changing concoctions as ox-cheek paired with cod.
Many of the dishes are things you will never have seen before, even if you love Thai food, and they offer a 5-course tasting menu where you pick one dish from each category (curry, salad, soup, etc.) for a full-blown Thai flavor experience, one that can be expertly paired with wines.
With up to 20 varieties flown in fresh daily, they have been doing oysters about as long as anyone, doing them perfectly, and in addition to raw bar they have a huge menu of every imaginable seafood dish, plus their rich and creamy signature oyster pan roasts, and a deep list of both famous and little known champagnes that go perfectly with oysters.
The menu has countless delectable items and each dish sounds better than the last.
The restaurant underwent a major renovation in 2005 and there are now three floors of different dining rooms, an enormous wine selection and a comforting menu of surf and turf featuring their famous dish, lobster Thermidor.
He discussed the idea of having items on the menu that uses meat or fish as the essence of a dish.
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He ensured the menu in the corporate dining room offered healthful fare, including his favorite dish, baked scrod.
The dish is so popular, he said, that he hasn't been able to take it off the menu since he opened six years ago.
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