Upside Food's cell-cultured chicken will soon be incorporated into the menu at Bar Crenn and it will be the first cell-cultivated chicken dish on a United States menu. Notably, chef Dominique Crenn decided to make all three of her restaurants meat-free as of 2019 and going forward, diners will have the chance to experience a menu item that will make a difference in food systems of the future.
On tasting Upside Food’s cell-cultivated chicken, Crenn said, "The taste and quality were also what I was focused on. To my surprise and excitement, the chicken was juicy, delicious and better than any supermarket chicken breast I had eaten." To showcase this food-tech innovation, the restaurant will be plating Upside Food's chicken, coated in a tempura batter infused with Recado Negro. The chicken is fried, then lightly drizzled with burnt chili aioli, and garnished with edible flowers and greens from Crenn’s Bleu Belle Farm.
Cell-Cultured Chicken Dishes
Bar Crenn Serves Upside Foods' Cultivated Chicken with Edible Flowers
Trend Themes
1. Cell-cultured Meat - The incorporation of Upside Foods' cell-cultured chicken into the menu at Bar Crenn demonstrates the trend of cell-cultured meat gaining traction in the food industry.
2. Meat-free Restaurants - Chef Dominique Crenn's decision to make all three of her restaurants meat-free showcases the trend of restaurants embracing plant-based and alternative protein options.
3. Food-tech Innovation - The use of Upside Food's cell-cultivated chicken and its positive reception highlights the trend of disruptive food-tech innovations revolutionizing the culinary industry.
Industry Implications
1. Food & Beverage - The incorporation of cell-cultured chicken in a restaurant menu presents disruptive innovation opportunities for the food and beverage industry, particularly in the realm of alternative protein sources.
2. Sustainable Agriculture - The embrace of meat-free menus by restaurants like Bar Crenn reflects the growing demand for sustainable agriculture practices and alternatives to traditional meat production.
3. Restaurant & Culinary - The adoption of cutting-edge food-tech innovations, such as cell-cultured meat, presents disrupting opportunities within the restaurant and culinary industry to offer unique and sustainable menu options.