Gourmey, a Paris-based foodtech developing cultivated foie gras, has announced the creation of its inaugural culinary advisory board.
The board includes three renowned Michelin-star chefs: Claude Le Tohic, Daniel Calvert, and Rasmus Munk. The chefs will lend their expertise to the company’s flagship product as Gourmey prepares for the anticipated regulatory approval of its product. The company submitted market approval applications in Europe, the US, Switzerland, and the UK, in the first half of 2024, and was the first to apply for regulatory approval to sell cultivated meat (foie gras) in the European Union this July.
“I would like my guests to approach this experience as I did, with an open mind”
This advisory board is a first for the cultivated meat industry, and the three chefs bring a wealth of experience and creativity from across the globe: Le Tohic, based in the United States, is known for his work at ONE65 in San Francisco; Calvert is behind the acclaimed French restaurant Sézanne in Tokyo; and Munk heads the Alchemist restaurant in Copenhagen.
Nicolas Morin-Forest, CEO of Gourmey, is confident in the potential impact of the culinary advisory board. “We are thrilled to collaborate with some of the world’s most innovative chefs. Their expertise in shaping culinary trends and their unwavering dedication to excellence are integral to our mission,” he explains.
The chefs will collaborate closely with Gourmey to provide ongoing feedback and guidance on the development of the company’s cultivated meat product. Their involvement will help shape key characteristics such as texture, flavor profiles, and culinary applications. According to Gourmey, the chefs’ input will be instrumental in ensuring the product meets the high expectations of the fine dining community.
Opportunity to reintroduce a delicacy
Le Tohic, who has built a reputation for his refined interpretations of French cuisine, sees potential in Gourmey’s cultivated foie gras, noting its balance of flavor and texture. “I had the pleasure of trying Gourmey’s cultivated foie gras, and I must say I was genuinely impressed. Its exquisite color and exceptional consistency truly stand out,” says Le Tohic. He added that the product’s flavor profile, with its rich, roasted and buttery notes, would be an exciting addition to the culinary world.
Calvert feels that cultivated foie gras presents an opportunity to reintroduce a delicacy that has often been restricted due to ethical concerns, and that every step toward improving animal welfare is a significant advancement. He states, “I would like my guests to approach this experience as I did, with an open mind.”
Munk notes that “cultivated foie gras represents an opportunity to bring back a beloved but often banned ingredient to the chef’s toolbox,” he stated, adding that he looked forward to exploring the product’s potential to reshape culinary traditions.
The company is confident that its partnerships with fine food distributors and supply chain specialists will help facilitate the introduction of its products to premium markets worldwide.
Morin-Forest concludes, “We are proud to see them embrace and maximize the potential of our product. Through their leadership, they will help introduce our product to diverse audiences worldwide and ensure we deliver an unparalleled culinary experience to consumers.”
