Cannabis chef takes fine dining to new high

As marijuana use loses its stigma in the US, one entrepreneur is betting diners will want to partake in an 'immersive journey' through haute cuisine

Christopher Sayegh holds up two syringes filled with cannabis compound, primed to pump tiny amounts into a pomegranate sorbet, or a juicy cut of Wagyu Japanese beef as part of a bold new sensory experiment.

As more US states move to legalize the use of recreational marijuana, the California chef is aiming to elevate haute cuisine to a new level.