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Lab-grown foie gras is coming to take the guilt out of eating it — but how does it taste? Geraldine Amiel samples the delicacy and gives her verdict trib.al/k2fCtah

Happy #BastilleDay! Meet GOURMEY, a French cellular agriculture startup that wants to remove ethical concerns out of eating foie gras. Via Bloomberg Pursuits #foodtech bloomberg.com/news/articles/…

Thank you Bloomberg Bloomberg, Agnieszka de Sousa 🍒 and Geraldine Amiel for coming to taste our products and for the great coverage of our progress!

Thank you for your interest in what we do Romain Dillet 🙃!

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"It smelled and tasted just like the real McCoy." Thank you Jeremy Kahn / FORTUNE! fortune.com/2021/07/14/foi…

We're in the The New York Times! www-nytimes-com.cdn.ampproject.org/c/s/www.nytime…

🦆 Thank you for the coverage Daniela De Lorenzo / Forbes!

Thanks Christoph Janz 🕊 for supporting us and believing in our mission!

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Rocking up to school like GOURMEY 🦆

Unboxing the....foie gras of the future for a futuristic 🇫🇷 Xmas eve. Let's save the 🦆! Thank you, team ⁦GOURMEY⁩ 🥳 CC ⁦Christoph Janz 🕊⁩

Ok I just tasted GOURMEY foie gras and it was AMAZING

We launched the world’s first-ever Culinary Advisory Board in cultivated meat, featuring Michelin-star chefs: ⭐️ Claude Le Tohic (US, 3 stars) ⭐️ Daniel Calvert (Japan, 3 stars) ⭐️ Rasmus Munk (Denmark, 2 stars)