The way we live now: cruelty-free foie gras

Parisian start-up Gourmey has discovered how to cultivate from the cells taken from recently laid duck and goose eggs,is “the most emblematic and controversial of French delicacies”; it has been produced for over 4,000 years by force-feeding ducks and geese. But this breakthrough has been greeted with “dismay”. Traditionalists “fear an attack on the nation’s culinary soul” and have said whatever comes out of the Parisian laboratory would “not be proper . Gourmey, founded in Paris in 2019, isnot the first to pioneer artificial food. Other firms in the US have already created cultured burgers and chicken. Gourmey has tried over 600 times to “hit upon a recipe that tastes as good as the real thing” and believes it’s finally cracked it. “Last Christmas Iserved it on toast to my family… some of them could not tell the difference,” said Victor Sayous, one of the founders. The firm also wants to branch out into other cultured products, including chicken.