6 vegetarian restaurants in France selected by Gault&Millau

Today, vegetarian cuisine is synonymous with audacity, refinement and diversity. From vegetarian Lebanese bistros to gourmet tasting menus without meat or fish, here are six addresses across France that sublimate plant-based cuisine with creativity.

Mathilde Bourge Published on 7/18/25 at 10:06 AM

Long confined to a limited range or perceived as austere, vegetarian cuisine is now enjoying a veritable renaissance. Chefs are reinventing vegetarian cuisine with striking inventiveness, giving pride of place to textures, colors, forgotten terroirs and distant influences. From Paris to Biarritz, from Saint-Malo to Lyon, this selection of vegetarian addresses proves that meat-free cuisine can rhyme with emotion, gourmandise and high technical standards.

L'Arpège, Paris

in Paris,Alain Passard 's L'Arpège (5 toques) is a must for lovers of exceptional vegetarian cuisine. In 2025, the emblematic chef made a historic decision: to permanently remove meat and fish from his menu, making his gastronomic establishment one of the first in the world to offer exclusively vegetarian cuisine. It's a bold choice, but one consistent with the approach he began taking in 2001, when he began placing vegetables at the heart of his creations. All produce comes from his own kitchen gardens in France, grown without pesticides or chemical fertilizers, and cooked with extreme refinement. through this radical shift, Alain Passard redefines haute gastronomy by sublimating the vegetable with unparalleled poetry and precision. L'Arpège thus becomes much more than a vegetarian restaurant: it's a veritable ode to nature and culinary creativity.

Where to find us Arpège, 84 Rue de Varenne, 75007 Paris
See Gault&Millau's review of L'Arpège

Qasti Green, Paris

At 41 rue des Jeûneurs, in the Sentier district (2ᵉ arr.), Qasti Green is Alan Geaam's 100% vegetarian address, in collaboration with his niece Zeinab Hachem. Born of his childhood memories of Lebanon, this place offers Lebanese cuisine where every recipe vibrates to the rhythm of the vegetal. You'll find the great classics (hummus sublimated in a light emulsion, smoked baba ganoush, vine leaves, falafels) as well as inventive creations: celery, mushroom and halloumi shawarma, kebbeh with beet, pumpkin or spinach, and daoud bacha lentil dumplings. In terms of ambiance, the uncluttered, plant-toned decor - white walls adorned with leaf motifs, olive lamps, khaki banquettes - creates an elegant, serene and welcoming atmosphere.

Where to find us Qasti Green, 41 rue des Jeûneurs, 75002 Paris
See Gault&Millau's review of Qasti Green

Freya, in Biarritz

Located in the peaceful Saint-Charles district of Biarritz, Freya (2 toques) is Guillaume Chatillon's vegetal restaurant, assisted in the dining room by Margot. This intimate 18-cover restaurant offers "uninhibited gastronomic cuisine focused on plants", a veritable hymn to vegetables, worked with technique and daring. The chef, who has worked in prestigious establishments such as Bras, Troisgros and Goujon, creates surprise menus in 4 or 6 stages, to be shared. Signature dishes include a soft-boiled egg confit in a lemon and Espelette pepper cream, garnished with sea herbs (samphire, sea gooseberry...), or a burnt leek served with seaweed sabayon and maritime plants. Each bite reveals a fascinating balance of textures, juices, sauces and herbs that enliven the meal. The ambiance is sober and refined, with a meticulous décor, wooden seats by Brotherwood, ceramics by Maria Urroz and a subtle touch of greenery. Margot's service is enthusiastic and attentive, with organic and natural wines available by the glass.

Where to find us Freya, 1 rue du Lycée, 64200 Biarritz
See Gault&Millau's review of Freya

pauline Limouzin

Polichinelle, in Paris

Perched in the Yooma hotel, Polichinelle (1 toque) is an innovative vegetarian space designed by Christophe Michalak, Aurélien Piallat and Steve Burggraf, creators of the redesigned buffet concept and a rooftop vegetable garden. This "légumière & gourmande" table offers organic, local and seasonal cuisine, with aromatic herbs grown on site. The concept: a generous, creative buffet (5 starters, 5 main courses, 5 desserts), available as an unlimited menu or as a weekend brunch. On the menu: revisited Caesar salad with fried tofu instead of chicken; vegetable tempura, smoked labneh, breaded cauliflower with smoked olive lemon smoked sauce; pea-coconut velouté, tomato-origan panna cotta or miso roasted eggplant; or Michalak's signature sweet delights: lemon or summer fruit panna cotta, metre tart, Madagascar chocolate mousse.

Where to buy? Polichinelle, 51-53 quai de Grenelle, 75015 Paris
See Gault&Millau's review of Polichinelle

Annadata, in Saint-Malo

Located within the city limits, Annadata (1 toque) is a green oasis orchestrated by Myriam Domange, a graduate of the École Supérieure de Cuisine Française and ayurveda enthusiast, offers organic, healthy, vegetarian and vegan cuisine in the heart of Saint-Malo. The bright, green, zen-like décor invites you to relax: plants, natural materials and a warm ambience create a genuine interlude. The cuisine fuses French, Indian, Japanese and American inspirations, with dishes such as spring rolls with watercress and mango, kasha balls with leeks and carrots, or vegan asparagus-bear's garlic cheesecake, followed by spicy black rice and chimichurri cabbage. For dessert, the revisited pistachio-pink baklava or a verrine of almond milk, banana, chia seeds and kiwi coulis underline her inventiveness.

Where to find us Annadata, 20 rue de la Corne-de-Cerf, 35400 Saint-Malo
See Gault&Millau's review of Annadata

Culina Hortus, Lyon

Culina Hortus (2 toques) is Lyon's first 100% vegetarian gourmet restaurant. The restaurant's architecture, with its vaulted ceilings and stone walls blended with wood, concrete and metal, offers a warm, contemporary atmosphere. The tasting menus, without choice but rich in sensations, are served in 7 courses at lunchtime and 10 courses in the evening. Discover emblematic dishes such as : chard, sunflower and lemon balm risotto, espuma of chard greens and sudachi juice, lemon balm oil; roasted salsify, spicy helilichryse and salsify mousseline; or roasted persimmon, meadowsweet ice cream and meadowsweet-infused broth. The menu emphasizes organic, rare or short-circuit products, and a cellar focused on natural/biodynamic wines, with a dozen options by the glass, in addition to homemade softs.