South Korean prosecutors are demanding a one-year prison sentence for the chef, along with a 20 million won (approx. $15,000) fine for the restaurant's management company. According to prosecutors, since 2021, the establishment—located in the fashionable Gangnam district—served around 49,000 ants to diners, the Daily Mail reports.

Law enforcement authorities caught wind of the restaurant through photos of the unusual desserts that patrons frequently shared on social media.

What Is the Violation?

Under South Korean law, only 10 officially approved species of insects (including grasshoppers, locusts, and crickets) are permitted for human consumption.

Using any other insects requires a special temporary permit from the authorities, which the two-Michelin-starred chef failed to request.

Furthermore, health inspections revealed that the ants served at the restaurant contained heavy metal levels up to 55 times higher than the allowable limit for edible insects. High concentrations of elements such as lead or arsenic pose a health hazard when consumed regularly.

The Restaurant's Defense

Representatives for the establishment and Lidgerwood himself stated that the chef had previously incorporated the tartness of ants into dishes while working in the U.S. and Europe, and simply was unaware of the strictness of Korean regulations.

The defense also noted:

• The ants were used solely as a garnish for one dish in a 15-course tasting menu.

• Diners were warned in advance and offered alternatives—fermented vinegar and edible flowers. Only about 60% of guests agreed to try the exotic ingredient.

The verdict in the case is scheduled to be delivered on September 2.

Ants in Fine Dining

Using ants is not an uncommon technique in global gastronomy. For example, renowned Danish chef René Redzepi of Noma served dishes with live ants at a pop-up project in Tokyo, while Brazilian chef Alex Atala pairs pineapple cubes with Amazonian leafcutter ants at his Michelin-starred D.O.M. In South Korea, however, compliance with strict food safety standards has taken precedence over culinary trends.