ENTREES K NITTED M E AT
M AIN COURSE ★★★
New technology makes it possible to create “thread” composed of long, thin strands of muscle fiber. Spools of meat yarn can be woven into lovely patterns that utilize the natural light pink of chicken and pork or the vibrant red of beef. Just send us a pattern and we’ll knit burgers with your company’s logo, or weave an elaborate holiday scarf for your whole fa mily.
M E AT FRUIT
★★
Inspired by medieval dishes that fashioned fake fruit from real meat, we’ve crafted a savory-sweet a muse bouche that starts with an intense hit of beef and finishes with the tart tones of forest berries. Meat fruit com bines the femininity of fruit with the masculine sensibilities of red meat in a hybrid celebration of in-vitro food culture.
CELEBRITY CU BES
★★★★
Prove that you’re the ultimate fan of celebrities – by eating them. We’ve secured the stem cells from some of today’s biggest stars and turned them into a range of tasty snacks. Go pop-culture with Justin Bieber and Rihanna, or give Willem Alexander a try before the next national holiday. Celebrity cubes are the next best thing to being fa mous yourself.
RUSTIC IN VITRO
K I D S’ M E N U ★
We’re out to disrupt the com mon misconception that lab-grow n meat is slick and soulless. Our rustic in vitro bioreactors bring artisanal production methods to cultured meats. The shapes of the bioreactors recall those of bone-in ribeye or whole Spanish ha ms. We leave the meat to grow and ripen for three months, letting it develop deep flavors that range from truffle to cheese.
TR A NSPA R ENT SUSHI
★★★
Without blood vessels, nerves or connective tissue, in vitro meat can be manufactured to be crystal-clear. We mimic the sa me physical processes that make jellyfish look like jelly and glass frogs look like glass. Grow n in thin sheets in sterile conditions, our transparent sushi lets you enjoy meats that were once unsafe to eat raw. Try the beguiling flavor of raw chicken or pork!
IN VITRO M E
★
In Vitro Me is a personal bioreactor worn as a pendent nestled between the collarbones. Over the course of several months, In Vitro Me uses your blood supply and bodily warmth to grow a medallion of meat cultured from your ow n muscle cells. We will happily cook your In Vitro Me meat with the care and expertise it deserves. Sensual and intimate, this is a dish best shared between lovers. Also suited for veganist, who want to avoid using animal products.
★ ★ ★ ★ ★ HIGH F E A SA BILIT Y ★ SCIENCE FICTION
PR E V EN TING FO OD SHORTAGES
M AGIC M E ATBA LLS
TAKE AWAY
★★★★
Magic meatballs playfully fa miliarize children with lab-grow n meat. The basic meat consists solely of animal protein, while the com bination of fats, vita mins, and minerals is completely up to you. Colors and flavors can also be added to the neutral base to make the meat change from pink to blue or crackle in your mouth. Making magic meatballs actively involves kids with the meat they eat, so that future generations will more readily accept lab-grow n protein.
DODO N UG GET
INSTA NT M E AT POW DER ★ ★ ★ ★
Meat powder is the most straightforward form of in vitro meat, consisting of pure protein – no more, no less. Meat powder is fat-free and shelf-stable. It can be used in soups, shakes and baked goods, but we think it tastes best as the basis for a crea my meat fondue. Gather the whole fa mily around the bubbling pot for a fun, cozy evening of cooking and chatting.
★★★
KITCH EN M E AT INCU BATOR ★ ★
The dodo has returned! Well, at least it’s returned to the dinner table. Thanks to a dried dodo specimen in England and our secret tricks of gene sequencing, it’s now possible to sa mple what the first sailors to visit Mauritius did in 1598. Served with blue cheese or honey-barbecue dipping sauce, dodo nuggets are a favorite of kids – and yes, you’re allowed to love them too.
The kitchen meat incubator does for cooking what the electronic synthesizer did for musicians. A set of pre-progra m med styles, tastes and textures allow us to grow a mind-boggling variety of meats, from tuna steak to turkey meatballs. Tap into our website to see what we’re growing, or dow nload some of our recipes to try out in your ow n home bioreactor.
M E AT PAINT
★★★★★
Meat paint is just like normal paint – except it’s safe to eat and completely delicious! While you’re waiting for your drinks to arrive, kids are free to use tubes of meat paint to make any drawing they’d like. Once their one-of-a-kind artwork is complete, we bake it and serve it to the whole table as an adorable appetizer. Even fussy eaters love to give it a go.
GRO WING M E AT SUSTAIN A BLY
DINOSAU R “ WING”
★
Sorry, Jurassic Park – genetic material only lasts for about 1,000 years, so there’s no dino DNA left to clone. But if you still want to try velociraptor au vin, we’ve invented the next best thing. By coaxing chicken and sala mander tissue to grow around 3D-printed bones, we’ve created a giant, anatomically-accurate model of a dinosaur’s arm. Great for groups; tastes like chicken with a bite.
AVOIDING H A R M TO A NIM A LS
GRO WING M E AT SUSTAIN A BLY
M E A T IC E C R E A M
H E L L O M E A T L O V E R S, H E L L O V E G E T A R I A N S Hello meat lovers, hello vegetarians. Welcome in Le Bistro In Vitro. Our menu consists of speculative lab-grown meat dishes that might one day end up on your plate. With the world’s population expected to reach nine billion people by 2050, it becomes impossible to produce and consume meat like we do today.
Prove that you’re the ultimate fan of celebrities by eating them. We’ve secured the stem cells from some of today’s biggest stars and turned them into a range of high-end ice crea ms. Today’s menu features King Willem Alexander, complete with a patriotic orange sauce, and President Oba ma, who we’ve blended with Hawaiian pineapple in honor of his birthplace.
COME & T R Y!
M E AT FRUIT
★★★★
The frozen version of our restaurant’s fa mous a muse-bouche, meat fruit com bines the rich flavor of beef with subtle hints of forest fruit.
POL A R BE A R
Climate change, energy use, animal disease and global food shortages are just some of the problems facing us, not to mention the issue of animal welfare on factory farms. Will we soon be limited to eating rice, beans and seaweed burgers? Insects perhaps? Some researchers expect that in-vitro meat, grown from stem cells in a bioreactor, could provide a sustainable and animal-friendly alternative to conventional meat. Scientists in the Netherlands are leading the way in in-vitro meat research, having recently unveiled and cooked the world’s first lab grown burger. Nevertheless, many people still find it an unattractive idea to eat meat from a lab. And rightly so. Because before we can determine whether we will ever be willing to consume in vitro meat, we must explore the new food cultures it may bring us.
★★★★
Although it is tempting to think we will simply mimic the ham burgers, sausages and steaks we have today, in vitro technology has the unique potential to bring us new food traditions, tools and products. Le Bistro In Vitro presents a menu of innovative and delicious dishes that are also uncanny and macabre, ranging from knitted meat, to meat fruit and meat ice cream. Because in vitro meat is still in an early phase of development, we currently cannot serve all dishes featured here. The num ber of stars under an item indicates its technological feasibility. One star means that the dish is far from being realized, while five stars means it might soon go into production. Each dish is also labeled with the main meat-related issue that it addresses: Avoiding harm to animals Preventing food shortages Growing meat sustainably Developing new dining experiences Our dishes have been created by a team of chefs, designers and artists to explore the potential of in-vitro meat. Our aim is not to promote labgrown meat, nor to predict the future, but rather to visualize a wide range of possible new dishes and food cultures to help us decide what future we actually want.
As cold and salty as the North Sea itself, our polar bear ice crea m is a taste of a vanishing species. Eat it fast! This flavor melts quicker than the ice caps.
BACON
★★★★
Everyone’s favorite breakfast food is now everyone’s favorite dessert. Our irresistible bacon flavor is made from home-grow n, home-smoked pig protein.
ROYA LTY
★★★★
King Willem-Alexander’s cultured muscle tissue lends a royal flair to this patriotic ice crea m. The House of Orange was never so delicious.
DR AG ON
Inspired by the dishes of Bistro In Vitro? Hungry for more? Order our cookbook Meat the Future, full of futurein vitro dishes that you can not cook (just yet). The perfect gift for a carnivore to a vegetarian, or vice versa. Order a copy on w w w.bistro-invitro.com
COLOFON
★
Thanks to the wizardry of in vitro meat, we’ve custom-cultured a fire-breathing blend that tastes just like dragon steak – if it were real.
CHOCOPA N DA
W W W. B I S T R O -I N V I T R O .C O M
★★★★
Want to get your paws on some panda? Using stem cells from a local zoo, we’ve made a crea my, chocolatey version of this iconic endangered species.
CREATIVE TEAM Koert van Mensvoort (Creative Director), Hendrik-Jan Grievink (Art Director), Silvia Celiberti (Illustrator), Allison Guy (Chef and Copy writer), Tim Hoogesteger, Mir Wermuth (Production), Bleij (Ice Crea m makers), Arnoud van den Heuvel (Crowdfunding Video), Jonathon Markowski, Francesca Barchiesi, Alessia Andreotti, Insoo Hwang, Jiwon Kim (Designers).
DESIGNERS NEXT NATURE LAB (TU/e) Aylin Groenewoud (Meat Fruit), Marjolein Kors (Rustic In Vitro), Mark Kanters (Magic Meatballs), Alberto Gruarin (Knitted Meat), Daniel Ong (Kitchen Meat Incubator), Daniëlle Peverelli (Transparent Sushi), Ilse Maessen (Meat Paint), Costanza Giuffrida (Instant Meat Powder), Cloé Rutzerfeld (In Vitro Me).
COACHES TU/e Menno Stoffelsen, Ronald van Tienhoven, Arne Hendriks, Janine Huizinga, Flip Ziedses des Plantes, Joris van Gelder, Koert van Mensvoort. EXPERTS Cor van der Weele, Daisy van der Schaft, Mark Post. © NEXT NATURE NETWORK 2013
W W W . B I S T R O -I N V I T R O . C O M