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Lucy Arnell

@lucyarnell

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Something’s been missing from the menu in the United States.

Insects have held an important place in culinary traditions around the world for centuries. They’re on the menu at pioneering restaurants like Pujol and Mugaritz. Yet in mainstream American dining, they’ve rarely been afforded a proper seat at the table. A stool in the corner, perhaps. An invitation to cocktail hour. But a starring role? Hardly. Now, It’s time to change that.

Introducing dINner, the first in a series of intimate, adventurous culinary evenings hosted by Aly Moore of @bugible and Chef Lucy Arnell of @eatsauterelle 🍽️

Culinary conventions, quietly overturned. Palates expanded. Minds opened.

Los Angeles.
Fall 2026.
12 seats.
Request an invitation:
eatsauterelle@gmail.com

#losangeles #popup #dinnerparty #bugs taken in Los Angeles, California by @lucyarnell

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8 days ago

my friend @bugible is an icon and i can’t thank her enough for inviting me and @eatsauterelle to talk about eatin’ bugz at @nhmla this summer!!!!!

It’s easy to turn your love of our planet into caring action by simply incorporating sustainable ingredients into your food. safe to say that the integration is flawless as no one guessed correctly (Sir Squishy changed his answer last-minute) which insect-infused focaccia a.k.a BUGCOCCIA actually had the bugs in it. I imagine this is what Houdini must have felt like. by @lucyarnell

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a month ago

in january i secretly visited my favorite ears @eejford in austin to record a song i wrote with @holidaysidewinder in early 2020, or maybe it was late 2019, or maybe 2021…we wrote smutty fantasy about setting dads who are secretly gay free. it shall soon grace your ears by @lucyarnell

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2 months ago

mixing MYNY4YRBERLIN when miss @tesselizabethw let the light leak in 💫📸

MYNY4YRBERLIN is a song, written by @philm4u that is my most proud recording project to date. The irony? It is currently UNavailable to hear on most places where you would go to hear. FOR NOW.

There’s vinyl tho @brokerstiprecords 🥳 by @lucyarnell

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3 months ago

I said what I said. by @lucyarnell

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3 months ago

🦁 SOUND ON for maximum crunch 🦁You mean to tell me these aren’t pork cutlets?! 🤯

Fun foods can be good for you, too! @smallhold grows the loveliest mushrooms & they’re the perfect foundation for these crispy, golden Lion’s Mane cutlets.

Deliciously paired with a mac & cheese that’s uniquely built upon our ‘Classique’ broth, this is a meal that’s secretly packed with nutrient superfoods — and your kids would never know.

Link to full recipe in stories (& in bio too) 😋🍄‍🟫🔪

#smallholdpartner #mushrooms #sauterelle by @lucyarnell

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3 months ago

they deserve a rebrand. 🦗 by @lucyarnell

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3 months ago

Last night I had a dream…I went to Kappo Masa and had my favorite uni custard.

But I’m in Los Angeles.

So? I made my own.

Cooking? Not unlike teleporting 💫 by @lucyarnell

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4 months ago

A match made in heaven: @eatsauterelle broth & @smallhold Lion’s Mane mushrooms 😍

SILKY SHELLS & CHEESE WITH
CRISPY LION’S MANE CUTLETS 🍄‍🟫🧀🐚

Serves 2

1 box Smallhold Farm Lion’s Mane, sliced 1/2” thick 1 cup flour (AP or 00) 1 egg, beaten 1 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder (optional) 1/2 tsp sweet paprika (optional) Olive oil
6 oz shells 2 tbsp butter 2 tbsp flour 1/2 cup milk (I used cashew) 1 cup brewed Sauterelle broth, plus more as needed 3/4 cup aged cheddar, grated 1/4 cup parmesan, grated Pinch nutmeg 1 tbsp cold butter (salted or unsalted)

Heat oven to 400°F.

Mix flour, salt, pepper, garlic powder, and paprika. Dredge Lion’s Mane in flour, egg, then flour again. Place on a sheet tray, drizzle with olive oil, and roast 20–25 min, flipping halfway.

Cook shells in salted water until just shy of al dente.

Melt 2 tbsp butter. Whisk in 2 tbsp flour and cook until lightly golden, forming a blond roux. Whisk in milk. Add cheddar, parmesan, and nutmeg. Stir until smooth. Whisk in Sauterelle broth, adding more as needed for a the silkiest sauce. Season to taste.

Add shells. Remove from heat and whisk in cold butter (monté au beurre) for a glossy finish.

Top with the crispy Lion’s Mane cutlets, and finish with chives, parsley, or microgreens!

*veggie broth works great too for a fully vegetarian dish!

#mushrooms
#vegetarian
#recipe
#macandcheese by @lucyarnell

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4 months ago

Eat the grasshopper ✊ by @lucyarnell

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5 months ago

@delish 👀👀 the culinary gods have spoken — grasshopper broth must be devoured. by @lucyarnell

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7 months ago

Introducing Sauterelle™️! I’ve spent the past couple years developing the first gourmet insect-derived broth for simmering and sipping. Coming soon!

I’ve gotten to meet and work with some amazing people and companies along the way - incredible technology is developing world-wide and mind-blowing biological experiments are showing the Western world what a positive impact insects as food can have on the environment and our health.

Insect farming is even less wasteful and harmful to nature than a vegetable plot! They are more nutritious than fish and meat, gram for gram!

Food security potential, supreme nutritional value, zero-waste farming, sustainability, environmentally superior….less waste, less water (1800% less!) less energy, less animal cruelty, more output…the list goes on and on and on!

Even though we have a long way to go when it comes to securing insects as a reliable and affordable food source, and beyond that, accepting them as delicious (because they are!) in the Western world, we must begin!

I’m proud to stand alongside my entomophagist colleagues and friends all over the world and fight the good fight.

Have you eaten insects? Did you like it?

Follow my journey to bring Sauterelle™️ to life on our new page, @eatsauterelle

Graphic design by @liyuan_tong and @arnelldesign by @lucyarnell

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3 years ago