In the heart of Paris, just across the Seine from Île Saint-Louis and Notre Dame, a company is producing one of France’s most archetypal delicacies: foie gras. 

But this foie gras is not made from force feeding geese until their livers become horrifically engorged. This kind is being grown cruelty-free in a lab using stem cells taken from duck eggs.

The company, Gourmey, which today announced a $10m raise led by Point Nine and Air Street Capital, is part of a growing number of cell-based meat companies in Europe, hoping to offer more sustainable alternatives to farmed meat, as consumption, and its effects on the environment, increase.