Boug is a restaurant/bar, engaging in a sustainable practice with forward thinking, promoting and normalising the use of insects in food.
Why shy away or be scared of one of the most interesting forms of food? Based upon three cultures and their surrounding natural regions where consuming insects is normalised.
Insects from these certain areas are scattered across the designs and are featured for each of the three ranges of food available at Boug.
Why shy away or be scared of one of the most interesting forms of food? Based upon three cultures and their surrounding natural regions where consuming insects is normalised.
Insects from these certain areas are scattered across the designs and are featured for each of the three ranges of food available at Boug.
At Boug, every visual and tactile element, down to the colours, patterns, and textures, draws inspiration from the natural and cultural richness of three distinct regions where insect consumption is deeply rooted: Patagonia, China’s Yangtze, and the African Simian range. Blue skies reflect the weather and the orange reflects the mountainous terrain of Patagonia. Red hues, evoking the rural architecture and the tones used in its insect dishes. From the African Simian range, deep greens, and organic yellows are borrowed from the dense forests and highland plateaus regions where insects are a natural part of daily nutrition.
Insects native to each region are featured across Boug’s three food ranges, not just as ingredients but as icons for each area, reminding guests of the normalised, forward approach to food.
Insects native to each region are featured across Boug’s three food ranges, not just as ingredients but as icons for each area, reminding guests of the normalised, forward approach to food.