Georges Brossard has spent 35 years sleeping among insects.
George, the bug collector travels six months out of the year collecting specimens for "insect museums" known as insectariums, which he has helped set up around the world.
The Montreal Insectarium, which opened 20 years ago, was Georges Brossard's brainchild, he donated 250,000 insects from his collection to get it started.
It's not only the collections of both live and dead insects that attract visitors, it's also the annual insect tastings, where chefs cook up bugs for thousands of visitors to taste.
Cheese flavored crickets and even big scorpions seasoned with Asian spice, are on the menu.
Visitors can also taste bugs at the Insectarium's boutique, where they sell boxes of barbecue, salt-and-vinegar, or cheese and bacon-flavoured mealworms and crickets.
They also sell lollipops that contain worms that are part of a breeding program this very purpose.
"These here are especially grown at the Insectarium for us to sell," says Enza Cacciatore from the insectarium's boutique.
"So we try to explain to the little ones that they are not to start to pick up the bugs from off the floor and eat them because they are not the same kind of bugs." (that's good to know)
She continued: "People use the cooked insects on top of salads, instead of using bacon bits. Sure, they won't be using it every night, because it's C$4.50 (£2.90) a box. But if they have parties it's a talking starter for a good party."
You can WATCH the video from BBC news.
