One of the most famous European restaurant, Noma run by the chef and co-owner René Redzepi in Copenhagen, Denmark was opened in the year 2003. It gained popularity for the fresh food and the local ingredients. The famous dishes of this Nordic Cuisine include “The Hen and the Egg.” The cuisine is now all set to close at the end of 2016 and re-enter as an eatery with its farm on the edge of the Christiania neighborhood in Copenhagen – where it gets all local fruits and vegetables.
The co-owner of Noma, Claus Meyer stated- with the Nordic menu that changes with the season, the Danish restaurant would reestablish the cuisine to maintain its “international impact.” So this makes sense when the fermentation sous chef at Noma, David Zilber declares that apparently, they would never use cultured or lab-grown meat in Noma Kitchen.
At a recent New Harvest conference in San Francisco, Zilber said, “”We’re veering away from meat on a pretty steep course, and there’s no meat on our menu currently.” Zilber also added – “Everything just has to be the best iteration of itself at Noma. We’re moving next year into a new space, but half the year we will be a vegetarian restaurant. My job is real to try to exalt vegetables via fermentation.”
Noma which has two Michelin stars and consistently voted as the world’s best restaurant by Britain’s Restaurant Magazine for years (2010, 2011, 2012 and 2014) may not serve the future with cultured meat. But it is damn sure that the future could be served with the cultured meat. For instance earlier in the year 2013, a Netherlands researcher have developed a hamburger in a lab made out of living beef cells. And a company called Memphis Meats created a lab-grown meatball in the recent past.
Available lab-grown meat does not taste same as of now and costs too high. But these issues would be cleared soon as the scientists are optimistic, that they can get both cost and tastes by 2020. So, it’s not just the cultured meat availability, and we can also find supermarkets in the following years.