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WE create cultivated meat delights for an uncompromising and conscious generation

We’re reimagining meat production to spare land and resources without sacrificing flavour. We’re pioneering a new food landscape where succulence meets sustainability.

The Word is Out

De la vraie viande, avec de véritables protéines animales, qui n’aura jamais grandi dans la moindre ossature animale
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Explained episode "The future of Meat" (S2E8)
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Cultivated Foie Gras in Paris Wins Funds as Shortage Looms
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Reproducing the taste of foie gras is also a complex task, which means that Gourmey is setting high expectations
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“Paris-based startup called Gourmey has perfected the science and art of creating lab-grown duck and goose liver.”
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“Gourmey, a start-up based in Paris, received an additional $10 million in seed funding this week.”
Read more
Three chefs are helping a company create a product that aficionados cannot distinguish from the real thing
Read more

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.”

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.”

Three chefs are helping a company create a product that aficionados cannot distinguish from the real thing

Cultivated Foie Gras in Paris Wins Funds as Shortage Looms

Gourmey grabs $48 million to keep working on cultivated foie gras.

On A Mission For Europe’s Largest Cultivated Meat Plant.

Three chefs are helping a company create a product that aficionados cannot distinguish from the real thing

Gourmey cuts cultivated meat costs to €7/kg

HONOURING HERITAGE, EMBRACING INNOVATION

Our first creation offers a new choice to those who love the artistry and heritage of foie gras, crafted to inspire the world’s finest chefs while embracing a sustainable future.

WORLD CLASS CHEFS ENDORSE THE FUTURE OF MEAT

I was genuinely impressed. Its exquisite color and exceptional consistency truly stand out at first sight. The flavor is remarkably well-balanced, and the texture maintains a delightful uniformity.

Claude Le Tohic

Meilleur ouvrier de France MOF,
Chef-Partner and conceptual
visionary of ONE65 ***

Explore new
culinary frontiers

We combine culinary craftsmanship and cutting-edge innovation to create exceptional taste and texture, driving the dining experience to new heights. Join us in reimagining haute cuisine, where innovation, taste, and sustainability converge.

Partner with us