Lab Grown Gourmet

Unlike the broader and well-publicized trend of lab-grown meat as a substitute for traditional protein, Lab-grown Gourmet refers to the small-batch use of cultivated animal products — such as foie gras or quail fat — for fine dining applications. These products are not aimed at replacing everyday meat but enhancing the sensory, ethical, and storytelling value of a dish. The trend is currently limited to a few avant-garde restaurants and remains mostly experimental in scope, with media attention driven more by curiosity than by demand.