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.
Why This Trend Is Growing
- 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.
- 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.
- 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.
Industries Being Reshaped
- 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.
- 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.
- 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.
