Paris start-up sees a future for lab-grown foie gras Share It’s the quintessential French delicacy, but increasingly targeted by animal welfare activists: Can foie gras grown from duck cells find a place at the table for gourmet food fans? That’s the goal for Gourmey, a Paris-based venture that raised $10 million (about RM42 million) from European and US investors this month to perfect its recipe for making fattened duck liver in a lab. “There’s a very strong need for an alternative to regular foie gras, a controversial product that needs to re-invent itself,” said Nicolas Morin-Forest, one of Gourmey’s three founders.