With three Michelin stars, Le Bernardin in New York City is one of the world’s leading seafood restaurants. Chef Eric Ripert’s expertise in fine dining makes this world-class eatery a must-visit for tourists and New Yorkers alike. Now, Executive Chef Ripert and Le Bernardin’s esteemed pastry chef, Orlando Soto, will introduce groundbreaking vegan desserts that use Nature’s Fynd’s Fy mushroom protein – the new microbe-based protein sourced from the hot springs of Yellowstone National Park.
Le Bernardin’s Summer Tasting Menu will feature several new desserts featuring the Fy protein. With Nature’s Fynd Dairy-Free Cream Cheese, the chef adds a cheesecake covered in a fy-filled squash blossom with blackberry sorbet and apricot. The restaurant also serves guests an apricot sorbet chamomile ice cream.
Le Bernardin’s new menu items will mark the first time Fy Protein has featured on a fine dining or gastronomy menu. Easily adaptable, highly nutritious protein source capable of providing a foundation for meat and dairy free foods. Ripert will also join Nature’s Fynd as the company’s new culinary advisor. The legendary chef will help the brand enhance its commercial offering and expand its foodservice partnerships.
“I am excited to join the Nature’s Fynd team as a new Culinary Advisor and to be involved in the development of products that shine the spotlight on this innovative new protein option,” Ripert said in a statement. “I look forward to working closely with their team to demonstrate the versatility of Nature’s Fynd’s Fy in a variety of dishes, from daily breakfasts to the delicate desserts that we have added to Le Bernardin’s tasting menu. The possibilities are endless.”
Protein from the hot springs
Nature’s Fynd is no ordinary plant-based protein company. Originating from NASA-funded research in Yellowstone National Park, Nature’s Fynd is the brainchild of founder Mark Kozubal, Ph.D. Scientists discovered a nutritional mushroom protein at the edge of Yellowstone’s hot springs that uses a fraction of the energy and materials of traditional animal husbandry. After isolating the microbe, Kozubal and his company developed a proprietary fermentation technology that allows them to produce large quantities of this microbe.
Since its inception in 2012, Nature’s Fynd has secured $500 million to upgrade its manufacturing and distribution capabilities. The company aims to expand its commercial offering in the coming years. Currently, shoppers can find several retail products nationwide, including the Original and Maple flavored meatless breakfast patties, Original and dairy-free cream cheese and chives and onions.
The company’s signature Fy is a nutrient dense, easily customizable, complete protein. Unlike several competing protein alternatives, Fy protein contains all 20 amino acids, high fiber content, and several other essential nutrients. The company intends to help large food companies improve their sustainable, healthy options.
“In the culinary world there is no one more respected and admired than chef Eric Ripert,” said Thomas Jonas, CEO and co-founder of Nature’s Fynd, in a statement. “He has set the highest culinary standards at Le Bernardin for decades and we couldn’t be more humbled to work with him on our journey as a new brand. His unwavering standards will help us deliver the most delicious Fy-based foods to feed people and care for our planet.”
Taking mushroom protein to space
This month, SpaceX announced that Nature’s microbe-based protein Fynd is set to replace traditional “space food” in the company’s revived space program. Nature’s Fynd just this week sent a protein growing incubator into space as part of the SpaceX-25 mission. Once in orbit, the astronauts will test the incubator to see how the protein responds to low-gravity, low-orbit conditions.
“We are pleased to announce our role in NASA’s revolutionary research to develop a safe, efficient and robust system for producing fresh food in space,” Jonas said in a statement. Our connection to NASA runs deep – Nature’s Fynd began as a research project for NASA that led us to the discovery of a remarkable microbe originating in Yellowstone National Park.”
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