6 Must-Visit Vegetarian Restaurants in France, Selected by Gault&Millau

Today, plant-based cuisine is synonymous with boldness, sophistication, and diversity. From a vegetarian Lebanese bistro to gourmet tasting menus featuring neither meat nor fish, here are six spots across France that creatively elevate plant-based cuisine.

Mathilde Bourge Published on 18/07/2025 at 10:06

Long confined to a limited selection or perceived as austere, vegetarian cuisine is now experiencing a true renaissance. Chefs are reinventing plant-based cuisine with striking creativity, highlighting textures, colors, forgotten regional traditions, and influences from afar. From Paris to Biarritz, from Saint-Malo to Lyon, this selection of vegetarian restaurants proves that meatless cuisine can be both emotionally resonant, a true delight for the palate, and technically sophisticated.

L’Arpège, in Paris

In Paris,Alain Passard’s L’Arpège (5 toques) stands out as a must-visit destination for lovers of exceptional vegetarian cuisine. In 2025, the iconic chef made a historic decision: to permanently remove meat and fish from his menu, making his gourmet restaurant one of the first in the world to offer an exclusively plant-based cuisine. A bold choice, yet one that aligns with the approach he began in 2001, when he started placing vegetables at the center of his creations. All ingredients come from his own vegetable gardens in France, grown without pesticides or chemical fertilizers, and prepared with the utmost refinement. Through this radical shift, Alain Passard is redefining haute cuisine by elevating plant-based ingredients with unparalleled artistry and precision. L’Arpège thus becomes much more than a vegetarian restaurant: a true ode to nature and culinary creativity.

Where? L’Arpège, 84 Rue de Varenne, 75007 Paris
See the Gault&Millau review of L’Arpège

Qasti Green, in Paris

Located at 41 Rue des Jeûneurs in the Sentier neighborhood (2nd arrondissement), Qasti Green is Alan Geaam’s 100% vegetarian restaurant, run in collaboration with his niece Zeinab Hachem. Inspired by his childhood memories of Lebanon, this restaurant offers Lebanese cuisine where every dish celebrates plant-based flavors. The menu features classic dishes (hummus transformed into a light emulsion, smoked baba ganoush, grape leaves, and falafel) as well as inventive creations: celery, mushroom, and halloumi shawarma; kebbeh with beets, pumpkin, or spinach; and Daoud Bacha-style lentil meatballs. As for the ambiance, the minimalist decor in earthy tones—white walls adorned with leaf motifs, olive-colored lamps, and khaki-colored benches—creates an elegant, serene, and welcoming atmosphere.

Where? Qasti Green, 41 rue des Jeûneurs, 75002 Paris
See the Gault&Millau review of Qasti Green

Freya, in Biarritz

Located in the peaceful Saint-Charles neighborhood, Freya (2 toques) is Guillaume Chatillon’s plant-based restaurant, with Margot managing the dining room. This intimate 18-seat restaurant offers “unpretentious, plant-forward gourmet cuisine”—a true ode to vegetables, prepared with technical skill and boldness. The chef, who has trained at prestigious establishments such as Bras, Troisgros, and Goujon, creates surprise menus featuring 4 or 6 courses, designed to be shared. Signature dishes include a soft-boiled egg confit in a lemon cream with Espelette pepper, garnished with sea herbs (salicornia, sea gooseberry…), or a seared leek served with a sabayon of seaweed and maritime plants. Each bite reveals a fascinating balance of textures, juices, sauces, and aromatics that bring the dish to life. The atmosphere, understated and refined, features tasteful decor, wooden seating by Brotherwood, ceramics by Maria Urroz, and a subtle touch of greenery. Margot’s service ensures a warm, attentive welcome, with organic or natural wines available by the glass.

Where? Freya, 1 rue du Lycée, 64200 Biarritz
See the Gault&Millau review of Freya

Polichinelle, in Paris

Nestled within the Yooma Hotel, Polichinelle (1 toque) is an innovative vegetarian restaurant created by Christophe Michalak, Aurélien Piallat, and Steve Burggraf, the minds behind the reimagined buffet concept and a rooftop vegetable garden. This “vegetable-focused & gourmet” restaurant offers organic, local, and seasonal cuisine, with aromatic herbs grown on-site. The concept? A generous and creative buffet (5 appetizers, 5 main courses, 5 desserts), available as an all-you-can-eat option or as a weekend brunch. On the menu: a reimagined Caesar salad with fried tofu instead of chicken; vegetable tempura, smoked labneh, breaded cauliflower with a smoked olive and lime sauce; cream of pea and coconut soup, tomato and oregano panna cotta, or miso-roasted eggplant, as well as sweet treats by Michalak: lemon or summer fruit panna cotta, tarte au mètre, and Madagascar chocolate mousse.

Where? Polichinelle, 51–53 quai de Grenelle, 75015 Paris
See the Gault&Millau review of Polichinelle

Annadata, in Saint-Malo

Located within the city walls, Annadata (1 toque) is a green oasis helmed by Myriam Domange, a graduate of the École Supérieure de Cuisine Française and an Ayurveda enthusiast, who offers organic, healthy, vegetarian, and vegan cuisine right in the heart of Saint-Malo. The zen-inspired, plant-filled, and light-filled decor invites relaxation: plants, natural materials, and a warm atmosphere create a true escape. The cuisine blends French, Indian, Japanese, and American influences, with dishes such as watercress and mango spring rolls, kasha balls with leeks and carrots, or the vegan cheesecake with asparagus and wild garlic, followed by spiced black rice and chimichurri cabbage. For dessert, a reimagined pistachio-rose baklava or a verrine with almond milk, banana, chia seeds, and kiwi coulis highlights his creativity.

Where? Annadata, 20 rue de la Corne-de-Cerf, 35400 Saint-Malo
See the Gault&Millau review of Annadata

Culina Hortus, in Lyon

Culina Hortus (2 toques) stands out as Lyon’s first 100% vegetarian fine-dining restaurant. The venue, enhanced by its architecture featuring vaulted ceilings and stone walls blended with wood, concrete, and metal, offers a warm and contemporary atmosphere. The tasting menus—set menus that are rich in flavor—are served as a 7-course meal at lunch and a 10-course meal in the evening. Guests can enjoy signature dishes such as: Swiss chard risotto with sunflower and lemon balm, Swiss chard greens espuma with sudachi juice, lemon balm oil; roasted salsify, a full-bodied helichrysum juice, and salsify mousseline; or roasted persimmon, meadowsweet ice cream, and meadowsweet-infused broth. The menu emphasizes organic, rare, or locally sourced ingredients, and the wine list features natural and biodynamic wines, with about ten options by the glass, in addition to house-made non-alcoholic beverages.