What the chefs say
In vitro meat technology can open doors to your wildest culinary dreams; in the future, anything you can imagine can become a reality.
But what would you actually make with this in vitro technique if the possibilities were endless? This was the question we put to people who really do have wild gastronomic dreams in their everyday life: four chefs who have earned their culinary stripes many times over.
Our chefs are in charge of the kitchens of celebrated, multi-award winning restaurants, but when it comes to in vitro meat they are all still wet behind the ears. What kind of exciting dishes would they serve their guests if they could get their hands on lab-grown meat?
