The future of dining has arrived at Chef dominiquecrenn's Bar Crenn. 🍗
to plant-based menus. But now, with brands like Upside Foods receiving approval from the FDA and the USDA to sell their lab-grown meat to consumers, chefs have a new avenue to explore when it comes to animal products.
At Bar Crenn, the cultivated chicken is fried in a recado negro –infused tempura batter, then served alongside burnt chili aioli and edible flowers and greens from Crenn’s Bleu Belle Farm. It’s plated in a handmade black vessel decorated with Crenn’s logo and Mexican-inspired designs. For the first taste of the new dish, diners were chosen via a social-media contest.
“The landmark sale of Upside’s cultivated chicken at Bar Crenn officially marks cultivated meat’s debut into the U.S. market,” Uma Valeti, the CEO and founder of Upside Foods, said in a statement. “It represents a giant leap towards a world where people no longer have to choose between the foods they love and a thriving planet. I can’t wait for more people to get their first bite—it’s a magical moment that inspires an exciting world of new possibilities.
The Bar Crenn chicken is just the start of notable chefs’ experiments with cultivated meat: José Andrés said he’d serve Good Meat’s cultivated poultry at one of his Washington, D.C., restaurants, and Marcus Samuelsson has in Aleph Cuts’ lab-grown steaks, which he’ll also offer at his restaurants once they gain regulatory approval. It seems like cultivated meat may just be the next fine-dining frontier.
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