Many foodies refuse to order chicken because of its ‘lack of originality’ – but that won’t be a problem for diners at a luxury California restaurant tonight.
The Michelin-starred Bar Crenn in San Francisco will serve poultry that was grown in a laboratory as part of its sold-out $150-a-head tasting course.
One of the six courses will be man-made chicken ‘coated in a recedo negro tempura batter, drizzled with burnt chili aioli, and garnished with edible flowers’.
Cultivated meat is