A Swiss chef has been forced to rethink his menu after local authorities put a stop to him serving food made with human breastmilk.
Hans Locher, who has trained as a cook in several countries, got the idea to use breastmilk in his cooking after the birth of his daughter. After perfecting his recipes – and trying them out on unsuspecting friends, who were reportedly pleased by the “creamier” taste he achieved by making sure that his sauces were made up of at least 75% breastmilk – he placed an ad in German newspapers asking for human milk donors.
Lactating mums were to be paid around AU$20 for each litre of fresh milk provided.
But the ads brought Hans to the attention of health authorities, who have claimed the food will be unhealthy as there’ll be no way of knowing if the milk is fresh. They also ruled that Hans wouldn’t be able to store the breastmilk safely.
Hans and his donors can be faced with legal action if they go ahead with the plan.
“I don’t understand the controversy. Mother’s milk is the most natural thing in the world,” Hans said.
Chantarelle sauce with breastmilk and cognac (from timesonline.co.uk)
- Heat olive oil with cinammon and flambéed cognac
- Add white wine, stir
- Add breastmilk, stir
- Add whipped cream
- Serve with grilled meat and rice
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