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. … Continue reading Ravioli of cultured Bresse chicken