In 2019, French chef Dominique Crenn turned her popular San Francisco restaurant into a pescetarian. Now meat is back at Atelier Crenn, but not in the conventional sense. In the near future, the world famous menu is expected to include cultured chicken.
Crenn (which you can recognize since 2016 Chef’s Table Volume 2), founded Atelier Crenn over ten years ago. The chef, who is the first woman in the United States to receive three Michelin stars, also owns and operates Petit Crenn and Bar Crenn.
Crenn’s three companies have been Pescatarian since 2019 due to the considerable environmental impact of animal agriculture. Atelier Crenn will only add cultured meat to the menu due to its relative durability and “delicious” appearance, aroma and flavor.
Atelier Crenn presents cultured meat
The upscale restaurant is teaming up with Upside Foods (formerly Memphis Meats) to present the food technology company’s flagship product: Upside Chicken.
“When I tasted [Upside Chicken] I was like ‘OK that’s it, I think this is the future,’ ”Crenn said. “As a person who serves food every day, I want to be able to make this world a better place, and that’s what I’m looking for in business. “
“We’re all here because we have one goal,” Crenn said of the partnership. “It’s coming together to uplift the world. And what you’re all doing now, you’re setting the bar very high.
Do restaurants already serve cultured meat?
Crenn has previously agreed to serve Upside Foods cultured meat in his restaurants, in addition to providing the company with recipe development and “cooking tips.” However, Upside Chicken must first pass a regulatory exam.
Upside Foods was one of the first startups to introduce cultured meat to the world, and communications director David Kay said earlier this year that the company “works closely with regulatory agencies in the world. United States so that we can bring products to consumers “.
Cultured meat (also known as clean, cell-based, or “lab-grown” meat) is identical to farmed animal products in appearance, flavor and nutrition, but grown without slaughter using animal muscle cells and bioreactors in laboratory setting.
In a world first, Singapore approved the sale of Eat Just cultured chicken in December of last year, and the product has since been launched in restaurants and even for home delivery.
While the cultured meat is not yet on the market elsewhere, Eat Just is also in talks with US regulators to launch its lab-grown chicken in the US market. As in Singapore, restaurants are likely to be the first places where consumers can taste cultured meat for the first time.
In a survey released earlier this month, consumer analytics firm Piplesay reports that nearly 20% of Americans and Brits are “eager” to try cultured meat. While around 67 percent are concerned about the environmental impact of traditional meat production.
About the Author
Personal Writer | Bristol, UK Liam writes on environmental and social sustainability and animal welfare. He holds a BA Hons in English Literature and Cinema.