Food tech company Climax Foods announces the launch of Climax Blue – a cultured and aged blue cheese alternative that is the first offering from Climax’s “zero compromise” plant-based cheese line. Climax Blue will roll out to food service operators in April, including Michelin-star restaurants, before debuting in US retailers later this year. Described as being indistinguishable and at price parity with its dairy counterpart, Climax Blue is made to offer the same indulgence as dairy cheese without the climate impact. The signature cheese is said to come streaked with a flavorful blue-green veining and has a creamy, fudgy texture. The cheese can be crumbled in salads, mixed into dressings, or featured on cheese boards. According to Climax, all of its specialty cheeses offer the …
Chef Rasmus Kofoed of the 3-star Michelin restaurant Geranium, decided to remove meat from his menu at the end of 2021, with the change coming into effect this January. This summer, Geranium was named best restaurant in the world. Founded in 2007 by Kofoed and Søren Ledet and located in a Copenhagen football stadium, the Copenhagen fine dining spot was awarded second place in the list in 2021. Following the menu changes, it was named The Best Restaurant in Europe and The World’s Best Restaurant 2022. The reservation list takes bookings three months in advance and reservations are booked within minutes, according to Tasting Table. “The menu is a reflection of myself, who I am and how I am evolving as a chef and as …
The Good Food Institute (GFI) is funding a team of scientists to work with chefs at Copenhagen’s two Michelin-starred restaurant Alchemist to create a new seafood by growing fungi on seaweed. The project, headed by Dr Leonie Jahn from the Technical University of Denmark and Diego Prado, head of research at Alchemist, will see the chefs experiment with fungi to eventually create whole-cut seafood by using the fungi to ferment seaweed. If successful, the product may be sold at the restaurant and could go on to be widely available for purchase. Dr Leonie Johanna Jahn commented: “I think there’s huge potential here – there aren’t a lot of seafood alternatives on the market but there’s certainly a need for them. This is also an area …
Michelin chef Marco Pierre White, the restaurateur and TV personality often referred to as “the first celebrity chef”, continues his collaboration with Redefine Meat, adding 3D printed lamb and beef to his menus across the UK. Redefine Meat‘s 3d Printed steaks first launched into White’s Steakhouse Bar and Grill in Plymouth, UK, in February of this year. The chef has now chosen to incorporate the New-Meat™ range, including Redefine Flank (Lamb and Beef), into MPW restaurants — best known for their premium animal-based meat dishes — throughout the UK, appearing on breakfast TV this Monday morning to promote the interesting news. The Spring Set Menu at MPW restaurants listed below will include a Redefine Ragu alla Bolognese and a Redefine Mr. Lamb’s Shepherd’s Pie, while …
Alain Ducasse, the French chef with 21 Michelin stars and the head of more than 40 restaurants in France and overseas, recently opened a vegan burger kiosk called Burgal in the Bastille district of Paris. Alain Ducasse is one of the forerunners in terms of vegetarian and vegan cuisine, having first set a vegetarian menu back in 1996 in his restaurant Le Louis XV located in Monte-Carlo, Monaco. In September of last year, he also opened his Sapid restaurant, whose dishes are 95% vegan. The kiosk will be open from Tuesday to Sunday from 11 am to 9 pm, with a focus on vegetable patties made of zucchini, parsnips, carrots, lentils, onion and quinoa. As for the side dishes and desserts, the chef has also …
A worldwide survey has revealed the top cities and countries with the most vegan or vegetarian food on offer at Michelin-starred restaurants. The study found that France is the country with the most vegan or vegetarian offerings among Michelin-starred restaurants worldwide by far. With 145 veggie-friendly restaurants in France, compared to 73 in the UK which has second place, France is a clear winner, and is typically the country most associated with high cuisine. In terms of cities with the most veggie-friendly restaurants, London and Hong Kong come in first and second place with Paris is in third place with 18 starred restaurants offering a full vegan or vegetarian menu. However, the results of this study must be qualified. Indeed, if vegetarian options are well …
Update Jan 2024: Since the opening of Sapid, the menu has changed and no longer boasts 95% vegan options. While the menu is free from red meat and poultry, there are dishes containing fish, dairy, and eggs, along with some vegan options. However, Alain Ducasse has continued his plant-based ventures, opening Burgal, a vegan burger kiosk in Paris in May of 2022. Alain Ducasse, the renowned chef with 21 Michelin stars and over 40 restaurants, opened Sapid on 6 September. In this new Parisian restaurant, 95% of the dishes are vegan. “Vegetable protein is more than enough to satisfy the nutritional needs of an individual”, says Ducasse. Sapid, located in the 10ᵉ arrondissement of Paris, at 54 Rue de Paradis, is “inexpensive, it’s a refectory-restaurant …
Cell-cultured meat company UPSIDE Foods has agreed a partnership with three-Michelin-starred chef Dominique Crenn to serve cell-cultured chicken in her world-renowned restaurant, Atelier Crenn. Following regulatory approval, it will be the first time Crenn will serve meat since removing it from her menus in 2018. “When I tasted UPSIDE Chicken for the first time, I thought, this is it! This is the future of food” – Dominique Crenn Crenn – the first female chef in the US to be awarded three Michelin stars – will also provide culinary counsel and recipe development in the new deal. It is the first time UPSIDE Foods has partnered with a chef, as the Californian company approaches commercialization for its cell-cultured chicken. Based in Berkeley, UPSIDE Foods recently underwent …
Michelin star chef Heston Blumenthal has created a plant-based burger for Australian healthy burger chain Grill’d. The burger uses a mushroom-based patty made by alt-meat brand Fable Food, also based in Australia.
A French restaurant has been awarded a coveted Michelin star, the first of its kind for an establishment serving only plant-based food. ONA, in the south-west town of Arès in France, was launched via a crowdfunding campaign just four years ago. UPDATE: The first vegan restaurant with a star is Seven Swans in Frankfurt, as Seven Swans told us: “We, the SEVEN SWANS, have been consistently vegan for several years. In 2019 and 2020, we were awarded a star by the Guide Michelin, as well as the Sustainability Award. Thus, we are pleased to be the first vegan starred restaurant in the world. Chef Ricky Saward focuses on consistent, radical, regional, all-plant products, mostly homegrown.” The Guide Michelin judges: A MICHELIN star: a cuisine full of finesse – worth a stop!
As a sign of the times, the UK now sees its first-ever Michelin starred restaurant offering plant-based meat. The Harwood Arms in Fulham London is now serving a vegetarian scotch egg using plant-based bacon produced by THIS, the fastest FMCG business to reach its Seedrs target with the fastest campaign to hit over £1.5m.
Eclipse Foods, creator of the first 100% plant-based dairy products that are indistinguishable from conventional dairy, recently announced the launch of its new chef-created exclusive plant-based ice cream flavors. The notable US chefs range from Michelin-rated to rising-star talents with 100% of the proceeds going to charity.
As reported by Plantbased News, chef and restaurateur Gordon Ramsay has been urged by PETA to remove meat from the menu of his restaurants. The letter from PETA refers to his laying off hundreds of staff during the outbreak, imploring him to ‘lay off animals, not staff’.
Chefs Gavin Cassidy and Eoin Lennon created vegan sauce company Porter & Nash after identifying a lack of choice in sauces and gravies suitable for vegans that offer both health benefits and flavour. What sets these products apart is the use of the nutritional powerhouse kombu seaweed.
The revolution has begun in earnest throughout Europe’s restaurant scene; fine dining is re-shaping its future. Gone are the days of wine pairing with your blue steak, as the spotlight is now on fresh, tasty and exciting, plant-based culinary delights.
World-renowned Michelin chef Gordon Ramsey, historically critical about vegan food, has over the past months changed his attitude and is currently promoting a new vegan roast dinner dish at his top London restaurant Bread Street Kitchen (BSK). In addition, the Singapore BSK last month introduced the vegan Impossible Burger, to widespread media response.
Singapore, home to several vegan enterprises including Veganburg and a $110 million clean meat lab facility, has a thriving plant-based scene. It is also a prominent location for Michelin star restaurants; and yesterday it was announced that these two scenes will merge – and that high-end restaurants from Gordon Ramsey, Wolfgang Puck and David Myer, will now be launching the famous Impossible Burger to their menus.
Michelin star chef Jason Atherton, former employee of renowned chef Gordon Ramsay, recently called for more openness towards vegan food within his profession. According to Atherton, too many cooks are still sceptical about veganism, although the trend is becoming increasingly widespread.
