Especially for Bistro In Vitro, Erik van Loo, head chef of restaurant de Parkheuvel, has transformed one of his signature dishes into an exciting starter. This ravioli, served on a base of sautéed mushrooms, is filled with finely diced chicken which does not hail from East French Bresse for once, but from a Dutch laboratory. Only the piece of the chicken needed for this dish has been grown, which means that there is no wasteage. The langoustine and truffle give this dish its final flourish.
Ravioli of cultured Bresse chicken
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