FRANCE | Top global chefs have joined the first-in-the-industry cultivated meat advisory board, established by gourmet producer Gourmey.
Gourmey, a global leader in premium cultivated food, has unveiled the burgeoning industry’s first-ever culinary advisory board, bringing together world-renowned culinary masters Claude Le Tohic in the United States, Rasmus Munk in Denmark and Daniel Calvert in Japan. The trio of Michelin-starred chefs has been impressed by the company’s first cultivated meat product that honours culinary traditions and heritage while looking to the future. They are excited to work with Gourmey’s team to create bold new textures and flavours for its flagship product while reimagining fine dining and sparing land and resources.
The creation of this pioneering culinary advisory board represents a significant milestone for the Paris, France-based company as it strives to bring unparalleled taste and quality to decadent fine foods while enhancing environmental stewardship in a rapidly changing industry.
Claude Le Tohic, known for setting up the Robuchon empire in Las Vegas and who presides over the kitchens at ONE65 in San Francisco; Daniel Calvert, the innovative mind leading Sézanne in Tokyo (ranked first in Asia), and Rasmus Munk, the visionary founder of Copenhagen’s avant-garde Alchemist (ranked eighth worldwide) bring exceptional artistry, honed through years of masterful execution in their respective kitchens. Le Tohic is known for his precise yet bold reinterpretations of French classics, blending technique with a rare sensitivity to seasonal ingredients. At Sézanne in Tokyo, the highly acclaimed Calvert has established himself as a rising star of Japanese-French fusion. Munk’s Alchemist, a temple to culinary art and experimentation, defies traditional boundaries, transforming the dining experience into an immersive journey that merges gastronomy with art, technology, and narrative. With a combined total of eight Michelin stars, these chefs embark on an exploration of uncharted gastronomic territory with Gourmey.
Since the company’s founding, Gourmey has wanted to involve the best culinary experts in the world in the development of its products. Their culinary advisory board chefs will showcase their vision by exploring creative ways to use Gourmey’s innovation, whether by crafting unique dishes, designing an entire menu, or reimagining their signature creations. This gastronomic opportunity broadens the horizons for high-end meat enthusiasts, chefs, and restaurants worldwide.
The chefs will provide invaluable, regular feedback on Gourmey's innovations, and their guidance guarantees that the highest standards in the gastronomic world are applied to each product. The chefs will play a pivotal role in shaping the product's characteristics and qualities, curating pairings and flavours, and enabling Gourmey to push the boundaries of creative cuisine.
The trio has praised Gourmey’s product for its aroma profile, featuring roasted top notes, buttery and caramel heart notes, and a long-lasting base of intense meatiness that is set to satisfy foie gras aficionados, chefs, and restaurants globally. They unanimously praise its rich, buttery, and roasted flavours paired with a delicate mouthfeel. In terms of texture, it maintains its shape when raw and when pan-seared, forms a delicately caramelised outer crust while preserving a rich and creamy interior.
”I am joining Gourmey’s culinary board to be part of a new initiative towards a more sustainable culinary future. I would like my guests to approach this experience as I did, with an open mind,” said Daniel Calvert of Sezanne in Tokyo, which has received three Michelin Stars and has created a Signature Lacquered Peking Duck with cultivated foie gras.
“I am looking forward to being a part of Gourmey’s culinary advisory board, and following the progress of developing a product with so much potential. Cultivated foie gras represents an opportunity to bring back a beloved but often banned ingredient to the chef’s toolbox, and I think that every step towards improving animal welfare is tremendously important,“ said Rasmus Munk of The Alchemist in Copenhagen, which has received two Michelin Stars.
“I had the pleasure of trying Gourmey’s cultivated foie gras, and I must say I was genuinely impressed. Its exquisite colour and exceptional consistency truly stand out at first sight. The flavour is remarkably well-balanced, and the texture maintains a delightful uniformity. I'm very excited about the opportunity to create new recipes with this product,” said Claude le Tohic, three Michelin-Starred head of San Francisco’s O’ by Claude le Tohic and creator of the dish Marbled Cultivated Foie Gras with Five Spices and Sauternes.
As global demand for high-end sustainable meats rises, Gourmey is strategically positioned to penetrate the culinary ecosystems of the U.S., Asia, and Europe, and transform the most exciting food innovations into reality. Luxury and sustainability are increasingly intertwined in the food industry, with haute cuisine serving as a catalyst for high-quality, sustainable innovation.
Gourmey is confident that the strong regional influence of these chefs — in the U.S., Europe, and Japan — is playing a key role in unlocking premium distribution channels for fine meats. The company has already secured partnerships with fine food distributors, supply chain specialists, and research collaborators, further strengthening its position in the market.
“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. We are proud to see them embrace and maximise 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.” shares Nicolas Morin-Forest, Gourmey’s CEO.
Since submitting market approval applications in five regions around the world—Europe, the US, Switzerland, the UK, and more—in the first half of 2024, Gourmey has continued to scale up its production process and is confident it has a near-term trajectory for profitability in the premium meat segment.
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