Joining the ranks of innovative culinary experiences, Bar Crenn, a renowned Michelin-starred restaurant in San Francisco, is set to offer a truly unique dining experience. As part of their sold-out tasting course priced at $150 per person, diners will have the opportunity to enjoy lab-grown chicken, a delicacy that breaks away from traditional dining norms.
Bar Crenn, led by the talented French chef Dominique Crenn, will become the second restaurant in the United States to serve cultivated meat, marking a significant milestone in the culinary landscape. The extraordinary dish, named ‘UPSIDE Chicken’, will feature a recedo negro tempura batter, complemented by a drizzle of burnt chili aioli and garnished with delightful edible flowers.
Cultivated meat is developed by initiating the growth of cells extracted from animals like chickens and cows in a laboratory setting. The recent legalization of selling such meat has paved the way for Bar Crenn to create a unique culinary experience, staying true to their commitment to offering exceptional, innovative cuisine.
The lab-grown chicken being served at Bar Crenn is a creation of UPSIDE Foods, one of the two USDA-approved manufacturers of cultivated meat. Amy Chen, the Chief Operating Officer at UPSIDE Foods, expressed the significance of showcasing a whole-cut piece of chicken and emphasized how this dish aligns with the values of sustainability, artisanship, and stewardship.
To create this cruelty-free meat alternative, stem cells, which are the building blocks of muscle and other organs, are extracted from an animal and placed in petri dishes with essential amino acids and carbohydrates. These ingredients facilitate the multiplication and growth of muscle cells, ultimately resulting in a protein that strikingly resembles real meat.
Dominique Crenn, a trailblazing chef renowned for being the only woman in the United States to achieve three Michelin stars, decided to incorporate UPSIDE’s alternative chicken into her menu after removing conventional meat in 2018. Moving forward, Bar Crenn plans to offer lab-grown meat during the first weekend of every month as part of their six-course tasting menu.
In January, the Food and Drug Administration (FDA) deemed engineered animal products safe for human consumption, further solidifying the path for cultivated meat’s introduction. Currently, Singapore stands as the only other country where lab-grown meats are approved for sale. However, the European Union, Israel, and other nations are actively working on establishing regulatory frameworks for cultivated meat.
Introducing cultivated meats into upscale restaurants could play a pivotal role in shaping the perception and acceptance of this revolutionary food production method. A recent study published in the Journal of Environmental Psychology revealed that 35 percent of meat eaters and 55 percent of vegetarians would hesitate to try cultivated meat due to notions of disgust. By featuring these unique dishes, restaurants like Bar Crenn and China Chilcano in Washington, DC, led by Chef Jose Andres, aim to highlight the environmental benefits associated with cultivated meat and contribute to a more sustainable future.
As UPSIDE Foods obtained USDA approval for sale in June, they celebrated this monumental achievement on their Instagram account, recognizing the transformative nature of this technology and its potential to shape a more humane and sustainable world. With cultivated meats making their way into high-end dining establishments, we can anticipate a year filled with exciting culinary adventures that challenge tradition and push the boundaries of gastronomy.
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