José Andrés Apparently Would Eat The Big Worm From Dune 2
Not everyone was terrified by the giant sandworms on the planet of Arrakis in "Dune: Part Two," nor were they all entranced by the prospect of riding them, a feat accomplished in the recently released film. Celebrated chef José Andrés was actually curious about how they would taste, and the best methods to cook and serve them.
@bonappetitmag Shai-Hulud on the grill? Turns out chef @José Andrés spent part of #Dune2 wondering why nobody was slicing off a fillet of sandworm to feed the crowds on Arrakis.
"Imagine, this has to taste so good," remarked the acclaimed Spanish chef and founder of the humanitarian aid-focused World Central Kitchen during a TikTok conversation with Bon Appétit. If Andrés's insights from the film seem surprising, it's worth noting his history of cooking and eating a diverse array of earthly creatures. He enjoys preparing lionfish, an invasive species prevalent in the Caribbean Basin, and a menu staple at his restaurant in the Bahamas (Fish by José Andrés). He's also a fan of octopus, featured as Pulpo a la Gallega at his Mercado Little Spain in New York City.
If the chef is excited about exploring a wide variety of proteins on Earth, why wouldn't he express a similar enthusiasm for trying animals from the future?
Andrés' plan for grilling and serving giant sandworms
The sandworms featured in "Dune: Part Two" are not only enormous — measuring about 450 meters, and dwarfing Earth's comparatively puny blue whales — but they also display row upon row of terrifying teeth. However, José Andrés wasn't deterred by the idea of cooking this imposing desert creature.
"They're missing the opportunity," he stated via TikTok, referring to the Fremen of Arrakis depicted in the movie. The chef seemed puzzled that none had contemplated the potential for a delicious sandworm steak, envisioning it carved into fillets and served hot off the grill. Perhaps he doesn't imagine that a sandworm would yield a steak that tasted great when rare, but we could see him serving his cooked sandworm with a bit of feta cheese (but not the crumbled variety). However, he overlooked the ironic possibility of using a chrysknife — a sacred blade made from sandworm teeth — to fillet the steaks.
Based on Andrés' remarks, he might also be open to the idea of grilling up a sarlacc, another massive creature from the "Star Wars" universe, known for its burrowing behavior and lengthy digestive process. Maybe he'll divulge some science-fiction-inspired recipes in The Chef's List, a new newsletter that could be likened to Andrés' own version of the Michelin Guide.