It has been about eight years since a protest outside his restaurant in Soho, London, turned Alexis Gauthier against foie gras. Confronted with compelling arguments about the cruelty involved in its production — the “fat liver” comes from ducks and geese that are force-fed — the Michelin-starred chef decided he could no longer serve it.In fact, the encounter led to a broader change of heart: Gauthier became vegan and moved his restaurant away from animal products. But, now, he is willing to consider putting foie gras on the menu again — provided it comes from a lab, such as the one where French start-up Gourmey is producing a cell-based version of the delicacy.

Source: Lab-grown food start-ups turn to gourmet cuisine | Financial Times

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