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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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In the heart of Paris, just across the Seine from Île Saint-Louis and Notre Dame, a company is producing one of France’s most archetypal delicacies: foie gras.
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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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Cultivated Foie Gras in Paris Wins Funds as Shortage Looms
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French Lab-Grown Meat Startup Makes Foie Gras More Appealing Than Ever
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On A Mission For Europe’s Largest Cultivated Meat Plant.
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De la vraie viande, avec de véritables protéines animales, qui n’aura jamais grandi dans la moindre ossature animale

In the heart of Paris, just across the Seine from Île Saint-Louis and Notre Dame, a company is producing one of France’s most archetypal delicacies: foie gras.

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

Cultivated Foie Gras in Paris Wins Funds as Shortage Looms

French Lab-Grown Meat Startup Makes Foie Gras More Appealing Than Ever

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

Cultivated Foie Gras in Paris Wins Funds as Shortage Looms

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

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

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