All of my tastes correspond to ideas I’ve had since I was a child. For example, the bread that I often wear on my head is a hat that I showed up wearing at home when I was six. I emptied out a pan de crostons, a kind of three-pointed Catalan bread, and I put it on my head to amaze my parents.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.