The panel includes Michelin-starred chefs Claude Le Tohic from the United States, Rasmus Munk from Denmark, and Daniel Calvert from Japan. The chefs are set to collaborate with Gourmey on its flagship product, a cultivated foie gras, as the company seeks regulatory approval. The advisory board will also explore inventive ways to utilize Gourmey’s cultivated products, from designing unique dishes to reimagining classic recipes.
The chefs have praised Gourmey’s cultivated foie gras for its rich aroma, buttery flavor, and impressive texture, which holds up well during cooking. “This product represents a significant step towards a more sustainable culinary future,” Calvert said in a press release. He added that the cruelty-free alternative to foie gras will also open a path for the delicacy to be reintroduced in banned markets.