Glorious Gecko Gazpacho with Enchanting Earwig Emulsion

Esme Gohl

Esme Gohl

· 2 min read
gecko gazpacho, vibrant garnish, earwig emulsion drizzle, stunning food photograph, french restaurant

Welcome, dear epicureans, to another gourmet adventure! Today, we shall indulge in a refreshing and invigorating dish that will tantalize your taste buds and leave you longing for more. Our Glorious Gecko Gazpacho with Enchanting Earwig Emulsion is a symphony of flavors and textures, perfect for a warm summer evening or a sophisticated soiree.

To begin, we shall source the finest geckos, ensuring they are plump and succulent. Their tender, raw meat will be the star of our gazpacho, providing a luxurious texture and an exquisite taste that is simply unmatched. The geckos will be finely chopped and combined with a medley of fresh vegetables, such as ripe tomatoes, crisp cucumbers, and fragrant bell peppers. A splash of sherry vinegar and a drizzle of extra virgin olive oil will elevate the flavors to new heights.

Now, for the pièce de résistance, our Enchanting Earwig Emulsion. This delightful concoction is crafted from the finest earwigs, gently extracted from their natural habitats. Their delicate, crunchy bodies are blended with a touch of garlic, a hint of lemon zest, and a sprinkle of sea salt to create an emulsion that is both rich and velvety, yet light and airy.

To serve, ladle the sumptuous gecko gazpacho into chilled bowls, then artfully drizzle the enchanting earwig emulsion over the top. A vibrant garnish of fresh herbs and edible flowers adds a touch of elegance and a burst of color to this already stunning dish.

My dear gourmets, I assure you that this Glorious Gecko Gazpacho with Enchanting Earwig Emulsion will be the talk of any gathering, and a true testament to your culinary prowess. Bon appétit!


  • 8 plump geckos, finely chopped
  • 4 ripe tomatoes, diced
  • 2 crisp cucumbers, diced
  • 1 fragrant bell pepper, diced
  • 1/4 cup sherry vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 1 cup earwigs
  • 1 clove garlic
  • Zest of 1 lemon
  • Sea salt, to taste
  • Fresh herbs and edible flowers, for garnish
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

Copyright © 2023 Cuisine Dégueu. All rights reserved.