Press

De la vraie viande, avec de véritables protéines animales, qui n’aura jamais grandi dans la moindre ossature animale

Explained episode "The future of Meat" (S2E8)

Cultivated Foie Gras in Paris Wins Funds as Shortage Looms

Reproducing the taste of foie gras is also a complex task, which means that Gourmey is setting high expectations

“Paris-based startup called Gourmey has perfected the science and art of creating lab-grown duck and goose liver.”

“Gourmey, a start-up based in Paris, received an additional $10 million in seed funding this week.”