Gourmey unveils Michelin-starred Culinary Board

Gourmey is a Paris-based premium cultivated food company. They create sustainable gourmet products directly from non-GMO animal cells. The premium segment is often the driver of wider trends in food, so the team’s first flagship offering is a cultivated foie gras, which has wowed the delicatessen’s lovers around the world who’ve tried it. Ourselves included!

The team have announced that they’ve formed the industryʼs first-ever culinary advisory board, bringing together a trio of Michelin-starred chefs: Claude Le Tohic, known for setting up the Robuchon empire in Las Vegas; Daniel Calvert, who leads Sézanne in Tokyo (ranked 1st in Asia), and Rasmus Munk, the founder of Copenhagenʼs avant-garde Alchemist (ranked 8th worldwide).

This new board will provide regular feedback on the team’s work and help shape the product's distinctive characteristics and qualities, as well as curating pairings and flavors.

For a long time, it’s been hard to change habits and views around cultivated meat, but the growing enthusiasm from some of the world’s best chefs is a sign that … the vibe is shifting.

The Gourmey team has raised $58M so far, has built the largest cultivated meat facility in Europe, and is currently working for regulatory approvals across three continents - more than any of its peers.

Hopefully some Michelin-approved cultivated foie gras will be making its way to a table near you in the not too distant future.

You can read more about the team’s news here and in The Times.